2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 bay leaves
1 teaspoon dried thyme
Salt and pepper to taste
1 tablespoon fresh parsley, chopped (for garnish)
For the Egg Noodles:
12 oz (340g) wide egg noodles
2 tablespoons butter
Salt to taste
Instructions:
Prepare the Beef:
Season the beef cubes with salt and pepper.
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
Brown the beef in batches, making sure not to overcrowd the pan. Once browned, remove the beef and set it aside.
Cook the Vegetables:
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