This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
French Beef Au Gratin
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- #20112
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
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 cumin
1 teaspoon salt
1/2 teaspoon black pepper
4 cups beef broth
2 cups cooked fettuccine
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
directions
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.
With a 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 16-ounce size 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.
added by
LRS979
nutrition data
915 calories, 60 grams fat, 47 grams carbohydrates, 47 grams protein per serving.
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reviews & comments
January 6, 2009
Recipe was very good. Sauce was just a little thin. Put the dishes in the oven to bake, not broil...broiler burns the cheese.