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Beef
>> Beef Strips With Vermicelli
Ingredients:
8 Ounces Boneless Beef Top Round Steak
4 Ounces Dry Vermicelli Or Spaghetti
1 Tablespoon Vegetable Oil
1 Medium Onion, Chopped
1 (14.5-ounce) Can Tomato Wedges
1 (9-ounce) Package Frozen Italian-style Green Beans Or Cut Green Beans
1 (4-ounce) Can Sliced Mushrooms, Drained
3 Tablespoons Tomato Paste (½ Of A 6-ounce Can)
½ Teaspoon Fennel Seed, Crushed (optional)
Salt And Freshly Ground Pepper To Taste
1 Tablespoon Freshly Grated Parmesan Cheese
Freshly Grated Parmesan Cheese For Accompaniment (optional)
Preparation:
Trim Fat From Meat. Thinly Slice Meat Across The Grain Into Bite-size Strips. (partially Freezing The Meat Will Make It Easier To Slice.)
Cook Pasta According To Package Directions, Preferably Al Dente (firm To The Bite). Drain; Keep Warm.
Meanwhile, For Sauce, In A Large Skillet Heat Oil Over Medium-high Heat. Add Meat And Onion. Stir-fry For 2 To 3 Minutes Or Until Meat Is Brown.
Stir In Undrained Tomatoes, Green Beans, Mushrooms Tomato Paste, Fennel Seed, Salt And Pepper. Bring To Boiling; Reduce Heat. Simmer, Uncovered, For 7 To 8 Minutes Or Until Slightly Thickened, Stirring Frequently. Stir In The 1 Tablespoon Parmesan Cheese.
Arrange Pasta On Individual Plates Or A Large Platter. Spoon The Sauce Over Pasta. Pass The Parmesan Cheese To Sprinkle On Individual Servings, If Desired.
Makes 4 Servings.
You can serve with your family and friends.
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