I’ve made this dish many times: back in Greece with kavourma, with pork, chicken, veal, beef and pictured here, with leftover ribeye steak.

The dish works best with thin pieces of meat that brown and cook quickly and will remain tender when the sauce and pasta are cooked as well.

In essence, it a beef noodle dish, stroganoff-like with Greek accents of bay leaves, thyme, Metaxa and wine.

A great meal for weekdays or weekends. Add this dish to your recipe roster!

Beef Noodles With Metaxa and Mushrooms

(serves 4)

approx 375 gr. pappardelle pasta

4 thin veal or ribe-eye beef cutlets (approx 6 oz. per portion)

salt and pepper to taste

1/4 cup olive oil

1 cup diced onion

2 cloves of garlic, minced

2 cups cremini or button mushrooms, sliced

1/3 cup sun-dried tomatoes, sliced

3 bay leaves

4 sprigs of thyme or savory

1/4 cup Mexata brandy

1/2 cup white wine

2 cups beef stock

4 Tbsp. unsalted butter (or heavy cream)

1/3 cup chopped fresh parsley

1. Place a large pot of water on your stove-top, bring to a boil, add salt and cook your pasta for about 5 minutes, drain and reserve.
2. Cut the meat into fork-sized pieces, season with salt and pepper. Place a large, deep skillet on your stovetop on high heat. Add some olive oil and saute your meat for for a couple of minutes or until browned. Remove and reserve.
3. Add remaining olive oil into pan, add mushrooms, onions and garlic and cook/sweat on medium heat for 5-6 minutes.
4. Return beef to skillet, along with sun-dried tomatoes, bay leaves, thyme, Metaxa, wine and an bring up to a simmer. Add some more salt and pepper, cover and simmer for 5 minutes.
5. Add the cooked pasta into the skillet, toss to mix in the pasta. Cover and simmer for another five minutes or until sauce has thickened. Uncover, taste and adjust seasoning.
6. Add butter (or cream), toss until incorporated. Remove bay leaves, thyme stems and divide and plate. Top with chopped parsley and serve.