Method

• Season the beef with salt and pepper, and if desired, red pepper flake, set aside
• Chop the onions and mushrooms and put them in a bowl
• Brown the beef with oil in pan
• When the beef has been browned, add more oil and the mushrooms and onions
• Saute the mushrooms until they are about half the original size, around 3 minutes
• Start your noodle water to boil
• Add the beef broth, this should barely cover the mixture in the pan
• Bring to a boil over medium heat and the reduce heat to low. Cover and leave on heat
• Prepare noodles per package instructions
• About one minute before noodles are done, put 1.5 tbps of cornstarch in a small bowl with 2 tbps of water, stir
• Stir this mixture into your broth to thicken it up. It does not need to be gravy thick
• Drain your pasta
• While pasta is draining, add crème fraîche and stir until completely incorperated
• Add sauce to noodle pan, then noodles, stir and leave set for around 3 mintues
• Enjoy! We usually add some fresh grated romano to the top