Approx. 4 Portions
600g/1.3lbs x Beef Bones
2 x Celery sticks (Washed & roughly chopped)
2 x Garlic cloves (Peeled & crushed)
1 x Carrot (Peeled & roughly chopped)
1 x White onion (Peeled & roughly chopped)
1 Sprig x Fresh thyme
1 x Bay leaf
1500ml/50floz x Water
100g/3.5oz x Plain/All purpose flour (Or you can use 00 flour)
1 x Egg
10ml/1/2tbsp x Extra virgin olive oil
Pinch x Natural sea salt
1 – 2 x Egg yolks
680g/1.5lbs x Sirloin steak
1 x White onion (Peeled & sliced)
4 x Garlic cloves (Peeled & grated)
226g/8oz x Mushrooms (Washed & sliced)
50g/2oz x Unsalted butter
60g/1/2Cup x Plain/All purpose flour
1 tbsp x Mustard
1 tsp x Marmite
1 tbsp x Worcestershire sauce
500ml-600ml/16.9floz – 20.2floz x Beef Stock
1 Sprig x Fresh parsley (Chopped)
2tbsp x Sour cream
1) Preheat the oven to 180c/350f. Place the beef bones into an oven tray and place into the oven to roast for 45 minutes, until golden brown. Prepare the vegetables while waiting for the bones. Place a large saucepan on to a medium heat with a tablespoon of olive oil. Place the onions, crushed garlic cloves, celery and the carrots into the pan once hot. Stir the vegetables around and cook for 5 minutes until golden brown. Take off the heat, add the sprig of thyme and then bay leaf. Once the bones are ready take the tray out of the oven and place the bones into the large saucepan. Using kitchen roll tab the excess fat from the oven tray. Next place the tray onto a medium heat on the stove adding 100ml of water to deglaze and pick up the flavour at the bottom of the oven tray. Cook out for 2 minutes mixing with a wooden spoon and pour the mix into the large saucepan. Add 1500ml of water into the large saucepan and place onto a medium heat. once simmering cook for 1 – 2 hours and strain into a bowl using a sieve.
2) Prepare the pasta noodles by placing all the ingredients into a mixing bowl. Mix well until it forms a dough. Next knead the dough for 5 minutes until smooth, then cling wrap and put into the fridge to rest for 30 minutes.
3) Prepare the white onions, garlic and the mushrooms. Place them into a bowl and set aside for later.
4) Fill a large saucepan with water up to 3/4 the way up. Place the pan onto a high heat to bring up to a boil. Pull the pasta out of the fridge and dust the work surface with flour. If you have a pasta machine then use that to roll it out, otherwise roll out the pasta using a rolling pin until it is almost transparent. Place the pasta onto a chopping board and dust with flour. Fold the pasta in half and slice the pasta into 1 cm long strips. Once the water is boiling carefully lower the pasta to cook for 3 minutes. Once cooked take out of the water and place into ice water to stop the cooking process. Drain the noodles once cool and drizzle with a tablespoon of olive oil and mix the oil around the noodles to prevent them from sticking.
5) Place a frying pan onto a high heat with a tablespoon of olive oil. Once hot add the sliced onions and the grated garlic. Cook down for 2 – 3 minutes until soft and translucent. Next add the sliced mushrooms and cook for a further 4- 5 minutes until the mushrooms have softened. Take off the heat and set aside.
6) Place a medium size pan onto a medium heat. Add the unsalted butter to the pan and once melted add the 60g of flour. Mix with a spatula until it forms a Roux and cook the Roux out for 2 – 3 minutes. In addition add the tablespoon of mustard, marmite and Worcestershire sauce. Mix well and then start slowly adding the beef stock little by little. Once you reach a silky sauce consistency, turn down to a low heat and place another large frying pan onto a high heat with a tablespoon of olive oil. Season the steak and place into the hot frying pan to cook for 4 – 5 minutes depending on the thickness. Flip the steak over and cook for another 4 – 5 minutes. Take the steak out and allow it to rest for 5 minutes before slicing into strips (If the steak is thinner reduce the time or to your preference of cooking steak)
7) Grab a sprig of parsley and finely chop. Place a medium size pan of water on to boil for the noodles and drop into the boiling water to cook for 1 minute. Take out of the water and drain the noodles. Once drained place onto 4 plates evenly. Turn the heat back up to a medium, for the sauce and add the beef juice from the slices of steak. Take off the heat and add the sour cream, followed by the parsley. Taste and season with salt if needed. Serve over the top of the noodles with the steak slices and sprinkle more parsley if needed.
If you want more guidance on the dish feel free to check out the video below on YouTube!