Beef Bourguignon Fettuccine Recipe

12 oz Fettuccine, uncooked

1 lb fresh baby carrots

1 10-oz. bag frozen pearl onions

1 lb 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 Tbs 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)

1. Cook pasta according to package directions. Add carrots during last 5 minutes of cooking time.

2. 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.

3. 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.

4. Melt remaining tablespoon of margarine in skillet; repeat browning with remaining beef, reserving any flour mixture in bag. Transfer beef to same plate.

5. 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.

6. Drain pasta and carrots; arrange in shallow soup bowls. Toss pasta with beef mixture; sprinkle with fresh thyme or parsley if desired.

Servings: 8

Source

Source: National Pasta Association

Web Page: www.ilovepasta.org