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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Comes from Our House to Yours cookbook by the Pulaski Business & Professional Women's Organization. Ingredients:
1/2 cup butter or 1/2 cup margarine |
4 cups thinly sliced vidalia onions or 4 cups any sweet onions |
1 lb beef tenderloin (i buy the pre-cut beef stew tips) or 1 lb sirloin, cut into 1/2 cubes (i buy the pre-cut beef stew tips) |
3 tablespoons flour |
1 tablespoon dark brown sugar, packed |
1 teaspoon cumin |
1 teaspoon salt |
1/2 teaspoon pepper |
1 quart beef broth |
2 cups cooked fettuccine pasta |
1 cup shredded mozzarella cheese |
1/2 cup parmesan cheese, grated |
Directions:
1. In large, heavy bottomed pan, over medium heat, melt butter.
2. Add onions; saute, stirring often, until caramelized, but not burned, 15 to 20 minutes.
3. With slotted spoon, remove onions to medium bowl.
4. Add beef to pan; brown well on all sides.
5. Return onions and any juices to pan.
6. In small bowl, mix flour, sugar, cumin, salt and pepper and add to pan; stir 1 minute until bubbly. Gradually add broth, stirring to scrape drippings from pan; simmer 10 minutes.
7. Cook pasta according to package directions.
8. Heat broiler; place 1/2 cup fettucine in each of 4 ovenproof bowls; divide beef mixture over pasta.
9. In medium bowl, stir cheeses together; sprinkle evenly over beef.
10. Broil until cheese is melted and lightly browned, about 5 minutes. Makes 4 servings.
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