Savory Beef N Noodles


1 to 2 pound Chuck Roast.
2 tsp Olive oil
2 cans Beef Broth
1 Cup water
1 Lg clove garlic (minced)
1 tsp Garlic powder
1/2 tsp Garlic salt
1/2 tsp seasoned meat tenderizer.
1 med onion (diced)
2 Cups fresh mushrooms (sliced)
3 Beef bullion cubes
1 small sprig of fresh Rosemary
1 tsp crushed red pepper flakes
2 Tbs flour
2 tbsp butter (Unsalted)
1/2 cup white wine (optional)
Salt and black pepper to taste
16 oz Fettuccine Noodles cooked al dente and drained.

Season both sides of meat with tenderizer and 1/2 of Garlic powder.
In lage skillet with high sides, Brown both sides of chuck steak in olive oil, approximately 1-2 minutes per side on medium /high heat.  Turn to medium then add Onions and Garlic.  Continue to cook for additional 2 minutes.  Add Beef broth, enough to almost cover meet, add Rosemary, cover and simmer for 45 minutes or until fork tender.
Remove meat and juices from pan, cut meat to your preferred size and set aside.  In same pan, add butter, mushrooms, garlic salt, remainder of garlic powder, wine and saute for 2 to 3 minutes.  Add flour and whisk until dissolved, add juices back to pan, remaining beef broth, water and beef cubes and simmer for 10 minutes, whisking often.  Add meat back to pan and cook additional 1-2 minutes.  Add drained, cooked pasta, combine well.  Garnish with fresh parsley and enjoy..