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Tuxedo Beef & Pasta Supreme
Irene Eslinger, Coleharbor, ND

8 ounces fettuccine
1 ½ pounds beef sirloin or New York strip steak, cut 1-inch thick
2 tablespoons olive oil
4 cloves garlic, crushed
½ cup dried onions
½ teaspoon salt
1 teaspoon dried basil
1 teaspoon freshly ground pepper
½ cup sliced fire-roasted Italian style red peppers
1 can (10 ¾-ounce) beef broth
1/3 cup sour cream
½ cup Café or chardonnay wine
1 jar (16-ounce) Alfredo pasta sauce with sun dried tomato
½ cup freshly grated Romano cheese

Cut steak across the grain into 1/8-inch thick strips. In large skillet over medium heat, sauté garlic in oil for 1 minute. Add steak and cook until lightly browned. Add onions, salt, basil and pepper. Sauté 5 minutes. Add roasted red peppers, broth, sour cream, wine and pasta sauce. Simmer 20 minutes or until steak is tender.

Cook pasta according to package directions; drain. Combine with meat sauce. Garnish with Romano cheese.

Serves 4 to 5.