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<blockquote data-quote="moreluck" data-source="post: 1439091" data-attributes="member: 1246"><p>Beef with Bow-Tie Pasta</p><p></p><p>1 1/2 pounds beef boneless sirloin steak </p><p>3 cups 2-inch pieces asparagus (1 pound) </p><p>2 medium onions, sliced </p><p>1 1/2 cups beef broth </p><p>4 cups cooked farfalle (bow-tie) pasta </p><p>1 cup tomato puree </p><p>3 tablespoons chopped fresh or 1 tablespoon dried basil leaves </p><p>3 tablespoons chopped sun-dried tomatoes (not oil-packed) </p><p>1/4 teaspoon pepper </p><p>2 tablespoons freshly grated Parmesan cheese </p><p></p><p></p><p>Trim fat from beef. Cut beef with grain into 2-inch strips; cut strips</p><p>across grain into 1/8-inch slices. (For easier cutting, partially freeze</p><p>beef about 1 hour.) </p><p></p><p>Spray 12-inch skillet with cooking spray; heat over medium heat. Cook</p><p>asparagus, onions and 1 cup of the broth in skillet 5 to 7 minutes,</p><p>stirring occasionally, until liquid has evaporated; remove mixture from</p><p>skillet. </p><p></p><p>Add beef to skillet. Cook about 2 minutes over medium heat, stirring</p><p>frequently, until beef is no longer pink. </p><p></p><p>Return asparagus mixture to skillet. Stir in remaining broth and remaining</p><p>ingredients except cheese. Cook about 2 minutes, stirring frequently, until</p><p>mixture is hot. Sprinkle with cheese. </p><p></p><p>Makes 6 servings</p><p>____________________________________________________________</p><p></p><p>This recipe courtesy of Back of the Box Recipes. </p><p><a href="http://www.backofthebox.com" target="_blank">www.backofthebox.com</a> <a href="http://www.backofthebox.com/" target="_blank">Home Page</a></p></blockquote><p></p>
[QUOTE="moreluck, post: 1439091, member: 1246"] Beef with Bow-Tie Pasta 1 1/2 pounds beef boneless sirloin steak 3 cups 2-inch pieces asparagus (1 pound) 2 medium onions, sliced 1 1/2 cups beef broth 4 cups cooked farfalle (bow-tie) pasta 1 cup tomato puree 3 tablespoons chopped fresh or 1 tablespoon dried basil leaves 3 tablespoons chopped sun-dried tomatoes (not oil-packed) 1/4 teaspoon pepper 2 tablespoons freshly grated Parmesan cheese Trim fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. (For easier cutting, partially freeze beef about 1 hour.) Spray 12-inch skillet with cooking spray; heat over medium heat. Cook asparagus, onions and 1 cup of the broth in skillet 5 to 7 minutes, stirring occasionally, until liquid has evaporated; remove mixture from skillet. Add beef to skillet. Cook about 2 minutes over medium heat, stirring frequently, until beef is no longer pink. Return asparagus mixture to skillet. Stir in remaining broth and remaining ingredients except cheese. Cook about 2 minutes, stirring frequently, until mixture is hot. Sprinkle with cheese. Makes 6 servings ____________________________________________________________ This recipe courtesy of Back of the Box Recipes. [url="http://www.backofthebox.com"]www.backofthebox.com[/url] [URL='http://www.backofthebox.com/']Home Page[/URL] [/QUOTE]
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