French Beef Au Gratin
Source of Recipe
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1/2 cup margarine
4 cups thinly sliced vidalia or white onions
1 pound beef tenderloin or sirloin,- sliced into 1/2 inch cubes
3 tablespoons all purpose flour
1 tablespoon firmly packed dark brown sugar
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon pepper
4 cups beef broth
2 cups cooked fettuccine
1 cup shredded Mozzarella cheese
1/2 cup grated Parmesan cheese
In a large heavy-bottomed pan, over medium heat, melt margarine.
Add the onions and saute stirring often, until caramelized but not
burned, 15-20 minutes. Witha slotted spoon, remove the onions to
a medium bowl. Add the beef to the pan and brown well on all sides.
Return the onions and any juices to the pan. In a small bowl, mix
the flour, sugar, cumin, salt, and pepper. Add to the pan and stir
1 minute until bubbly. Gradually add the broth, stirring to scrape
any brown bits from the pan, and simmer 10 minutes. Heat the broiler.
Place 1/2 cup fettuccine in each of four 16 ounce ovenproof bowls.
Divide the beef mixture over the pasta. In a medium bowl, stir the
cheeses together and sprinkle evenly over the beef. Broil until
the cheese is melted and lightly browned, about 5 minutes. Remove
from the broiler and serve.
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