Beef bourguignon fettuccine

8 Servings

Ingredients

Quantity Ingredient
12 ounces Fettuccine; uncooked
1 pounds Fresh baby carrots
10 ounces Frozen pearl onions
1 pounds Beef tenderloin tips OR steaks, cut into 1/2-inch pieces
¼ cup All-purpose flour
½ teaspoon Salt
½ teaspoon Freshly ground black pepper
2 tablespoons Margarine
2 teaspoons Minced garlic
10½ ounce Condensed beef broth undiluted
⅓ cup Dry red wine such as cabernet sauvignon
1½ teaspoon 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; 22⅘ g Protein; 40.7 g Carbohydrates; 9.9 g Fat; 90⅗ mg Cholesterol; 562 mg Sodium.

Calories from Fat: 25%

Copyright National Pasta Association () (Reprinted with permission)

Related recipes