Rigatoni with Fillet Strips in Onion Broth
2 large onions -- thinly sliced
6 cups beef broth -- defatted
2 cups water
1 tbs tomato paste
1 tsp dried thyme
1 tsp dried marjoram
12 ozs beef fillet steak -- cut into strips
salt and pepper -- to taste
8 ozs rigatoni pasta
2 tsp fresh parsley -- chopped
To make the onion broth, put onions, broth, water, tomato paste,
thyme, and marjoram into a nonstick soup pot and cook over low heat for
2 hours, covered. Set aside.
Start water boiling for the pasta while you cook the meat. Heat
a heavy sauté pan to very hot and spray with butter-flavored vegetable
spray. Sauté beef quickly until desired doneness. Remove meat and put
into onion broth. Put about 1/2 cup of the onion broth into the saute pan,
and scrape the brown bits from the pan, mixing them with the broth.
Pour this into onion broth with meat. Season with salt and pepper.
Cook pasta until al dente, drain, and mix in with beef mixture.
Serve immediately and sprinkle with parsley.
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