Believe it or not, I finally got it.
----- Original Message -----
From: "Cheryl Osborn" <[email protected]>
To: "Cooking in the dark" <[email protected]>
Sent: Tuesday, March 29, 2011 8:17 PM
Subject: [CnD] BEEF BOURGUIGNON FETTUCCINE
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
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