Ingredients

• 8  ounces dried wide noodles (3 cups)
• 3  cups broccoli florets (12 ounces)
• 12  ounces boneless beef chuck eye steak or beef shoulder top blade steak (flat iron)*
• 1  medium onion, cut into 1/2-inch slices
• 2  cloves garlic, minced
• 1  tablespoon cooking oil
• 1  tablespoon all-purpose flour
• 1/4  teaspoon salt
• 1/4  teaspoon ground black pepper
• 1  14-ounce can beef broth
• 1/4  cup tomato paste
• 1  teaspoon prepared horseradish

Directions

1. Cook noodles according to package directions, adding broccoli the last 3 minutes of cooking; drain and keep warm.

2. Trim fat from beef. Cut beef into thin bite-size strips.* In a large skillet cook beef, onion, and garlic in hot oil until onion is tender and beef is desired doneness; remove from heat. Sprinkle flour, salt, and pepper over meat. Stir to coat.

3. Add beef broth, tomato paste, and horseradish to skillet with beef. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Remove from heat. To serve, divide noodle mixture among four bowls. Spoon beef mixture on top of noodle mixture.

4. Makes 4 servings

5. *Note: If desired, partially freeze beef for easier slicing.