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Recipe: Beef Bourguignon Fettuccine
Similar Categories: Beef, Bourguignon, Fettuccine
8 Servings
12 oz Fettuccine; uncooked
1 lb Fresh baby carrots
10 oz Frozen pearl onions
1 lb Beef tenderloin tips
-OR steaks,
-cut into 1/2-inch pieces
1/4 c All-purpose flour
1/2 ts Salt
1/2 ts Freshly ground black pepper
2 tb Margarine
2 ts Minced garlic
10 1/2 oz Condensed beef broth
- undiluted
1/3 c Dry red wine
- such as cabernet sauvignon
1 1/2 ts Dried thyme leaves
Chopped fresh thyme
-or Italian parsley (opt.)
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%
12 oz Fettuccine; uncooked
1 lb Fresh baby carrots
10 oz Frozen pearl onions
1 lb Beef tenderloin tips
-OR steaks,
-cut into 1/2-inch pieces
1/4 c All-purpose flour
1/2 ts Salt
1/2 ts Freshly ground black pepper
2 tb Margarine
2 ts Minced garlic
10 1/2 oz Condensed beef broth
- undiluted
1/3 c Dry red wine
- such as cabernet sauvignon
1 1/2 ts Dried thyme leaves
Chopped fresh thyme
-or Italian parsley (opt.)
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%
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