Gravy:
1 lb of beef cubed up into 1" pieces
2 tbls butter
1 onion diced
2 cloves of garlic diced
1 cup port wine
2 cups beef broth
2 diced dates, pitted and diced
Pasta:
12oc pack of Pappardelle pasta
1-1/2 cups baby argula
2 tbls buter
1 container of crumbled Gargonzola cheese
Toasted walnts (optional)
Onions, garlic and beef cut up and ready for browning in butter:
Heat butter in pan drop in a few pieces of beef. When browning the beef work in small batches so as not to over crowd the pot. Once the beef is browned on all sides remove and set aside. Do this with alll the beef:
Once beef is browned time to cook the onions and garlic in the butter and beef drippings. Cook for about 3 to 5 minutes until they start to get tranlusent:
Once the onions are cooked add the beef back in the Port wine, beef broth:
Add the dates in and bring to a boil.
Once it reaches a boil turn the burner down, cover the pot and reduce the heat to simmer for 1-1/2 to 2 hours or until the meat is tender:
After simmering for about 3 hours I made the pasta and put it back in the pot with 2 tbls of butter and the argula tossed until the argula started to wilt. Then the pasta and argula get mixed in witht the braised beef and liquid:
Plated up with a sprinkle of Gorgonzola and a slice french bred and dinner is served:
