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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Yet another Pasta-Roni recipe. The salvage store where I shop has a huge variety at VERY cheap prices. The boxes are just dented a bit and I pick up several for special occasions. Yes, special occasions but with a twist. These recipes are so good, your family will never know you cheated. Ingredients:
1 (4 7/8 ounce) package garlic alfredo pasta roni |
3 tablespoons all-purpose flour |
1/2 tablespoon dried thyme |
1/2 teaspoon ground black pepper |
3/4 lb boneless sirloin or 3/4 lb top round steak, cut into 1-inch pieces |
2 tablespoons vegetable oil, divided |
3 cups cremini mushrooms or 3 cups white mushrooms, quartered |
1/3 cup thinly sliced shallots or 1/3 cup chopped onion |
1 (14 1/2 ounce) can beef broth |
1/4 cup dry red wine or 1/4 cup water |
3/4 cup thinly sliced carrot |
Directions:
1. Combine flour, thyme and pepper in a resealable plastic food storage bag. Add steak; shake to coat evenly with flour mixture.
2. In large skillet over medium-high heat, heat 1 tablespoon oil. Add steak; cook 3 minutes or until lightly browned on all sides. Remove from skillet; set aside.
3. In same skillet over medium heat, heat remaining 1 tablespoon oil. Add mushrooms and shallots; cook 3 minutes, stirring occasionally.
4. Add 1/4 cup water, broth and wine; bring to a boil. Add pasta, Special Seasonings, steak and carrots. Reduce heat to medium. Simmer 5 minutes or until pasta is tender. Let stand 5 minutes before serving.
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