Yield: 8 Servings
|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||Freshly ground black pepper|
|2 teaspoons||Minced garlic|
|10½ ounce||Condensed beef broth undiluted|
|⅓ cup||Dry red wine such as cabernet sauvignon|
|1½ teaspoon||Dried thyme leaves|
|\N \N||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; 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)