BEEF BOURGUIGNON FETTUCCINE Yield: Serves 8 Source: National Pasta Association
INGREDIENTS - 12 oz. Fettuccine, uncooked - 1 pound fresh baby carrots - 1 (10-oz.) bag frozen pearl onions - 1 pound beef tenderloin tips or steaks, cut into 1/2-inch pieces - 1/4 cup all-purpose flour - 1/2 tsp. salt - 1/2 tsp. freshly ground black pepper - 2 tbsp. margarine - 2 tsp. minced garlic - 1 (10-1/2-oz.) can double-strength beef broth, undiluted - 1/3 cup dry red wine such as cabernet sauvignon - 1-1/2 tsp. dried thyme leaves - Chopped fresh thyme or Italian parsley (optional) DIRECTIONS Cook pasta according to package directions. Add carrots during last 5 minutes of cooking time. Meanwhile, thaw onions in microwave oven at high power about 2 minutes or in a bowl of cool water; drain. Combine flour, salt and pepper in a plastic bag. Add half of beef to bag; shake to coat. Melt 1 tablespoon margarine in a large, deep nonstick skillet over medium-high heat; add floured beef. Quickly brown beef, turning once, about 2 minutes. Transfer to plate and set aside. Melt remaining tablespoon of margarine in skillet; repeat browning with remaining beef, reserving any flour mixture in bag. Transfer beef to same plate. Add garlic to drippings in skillet; cook 2 minutes, stirring occasionally. Add any remaining flour; mix well. Add beef broth, thawed pearl onions, wine and thyme to skillet; bring to a boil. Stir in reserved beef. Simmer uncovered about 4 minutes or until beef is pink in center and sauce has thickened slightly. Drain pasta and carrots; arrange in shallow soup bowls. Toss pasta with beef mixture; sprinkle with fresh thyme or parsley if desired. Cheryl _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
