For this dish you will need: quality cuts of beef (stew meat or thick sirloin cut into chunks), one medium onion, dark brown Bavarian mushrooms, beef stock, heavy cream and wide egg noodle pasta - Tagliatelle.
To begin, marinate the beef in balsamic vinegar and pink Himalayan salt for 30-40 min. When that time is nearly finished, in a large skillet saute the onion in olive oil until dark brown on the edges.
Remove from skillet and in the same skillet, brown the mushrooms, adding 3 tbs of butter. Once the mushrooms are darker and tender, remove from the skillet putting them aside with the onion and sear the beef in chunks (drained) in the same skillet, adding a drizzle of olive oil.
Boil the pasta in a large pot of salted water until tender, drain and ladle onto a low lipped plater. The asparagus should be flash stir fried in olive oil, then cover to simmer on medium high adding 1 tbs of beef stock.
Serve all together, start the music and pour the wine...