Creamy Roast Beef and Pappardelle

Hearty beef and veggie dinner with pappardelle noodles in a creamy, comfort food kind of sauce.

Ingredients:

2 lbs. inside round roast beef

1 tsp salt

1 tsp pepper

2 tbsps flour

2 tbsps vegetable oil

1 onion, diced

4 oz mushrooms

3 carrots, diced

2 parsnips, diced

1/4 cup flour

1 1/2 cups beef broth

8 oz (250 g) pappardelle noodles or other egg noodles

1/4 cup 10% cream (coffee cream)

2 tbsps cream cheese

parsley to serve

I started off with this beautiful Australian Angus piece of beef.

Salt and pepper the meat and give it a little dusting of flour.

Heat vegetable oil in a dutch oven and sear the beef on all sides. Remove to a plate.

Add the onions and mushrooms and cook for 2-3 minutes.

Whisk flour and broth together and pour into the pot. Bring to a boil.

Return the meat to the pot, cover and place in a 350°F oven for 1 1/2 hours.

Add the diced carrots and parsnips, cover and return to the oven for another 1 1/2 hours.

You know it's done when the vegetables are tender and you can cut the meat with a spoon!

Remove the meat to a plate.  Stir in the cream and cream cheese and heat through.

Pull the meat apart with forks.

Add the meat back to the pot and stir together. Keep warm.

Cook the pappadelle as per package directions, then drain and fold into the sauce.

Serve topped with parsley,

Serves 6-8