Marjoram Noodles with Beef
Tender bites of beef and noodles, seasoned with marjoram, in a simple beef stock sauce.
1/3 cup canola oil
1 3/4 lbs. beef sirloin, cut into small cubes
1 large onion, chopped
1 cup beef stock, divided
1 pound wide egg noodles
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons marjoram (or more, if desired)
Creme fraiche or sour cream
Heat oil in a large, heavy skillet. Add beef and cook, stirring, until starting to brown. Add onion and cook 5 minutes, or until onion is softened. Add 1/3 cup beef stock, bring to a boil, turn heat to low, cover and let simmer 20 minutes. Repeat twice more, simmering 20 minutes each time. During last time, bring a pot of water to a boil and cook egg noodles.
Season beef with salt, pepper and marjoram. Spoon noodles in and add a little of the pasta water if more sauce is desired. Top each serving with a dollop of creme fraiche. Serves 4 - 6.