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    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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