Beef Bourguignon Fettuccine Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
12 ounce: Fettuccine, uncooked
1 lbs: Fresh baby carrots,
10 ounce: Frozen pearl onions,
1 lbs: 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,
10 1/2 ounce: Condensed 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, opt.
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.
Each serving provides: 344 Calories; 22.8 g Protein; 40.7 g
Carbohydrates; 9.9 g Fat; 90.6 mg Cholesterol; 562 mg Sodium.
Calories from Fat: 25%
Copyright National Pasta Association (http://www.ilovepasta.org)
(Reprinted with permission)
Source from luhu.jp
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.
Each serving provides: 344 Calories; 22.8 g Protein; 40.7 g
Carbohydrates; 9.9 g Fat; 90.6 mg Cholesterol; 562 mg Sodium.
Calories from Fat: 25%
Copyright National Pasta Association (http://www.ilovepasta.org)
(Reprinted with permission)
Source from luhu.jp