Prep time : 15 minutes
Cooking time: 30 Minutes
Servings: 6
Ingredients
1 bag (340 g) | Catelli® Healthy Harvest® Yolk Free Whole Wheat Noodles |
1 lb (500 g) | beef tenderloin, cut into bite-sized pieces |
1/2 tsp (2 mL) each | salt and pepper |
2 each | garlic cloves and shallots, minced |
6 cups (1.5 L) | sliced mixed mushrooms |
1 tsp (5 mL) | dried thyme leaves |
3 cups (750 mL) | sodium reduced beef broth |
1/2 cup (125 mL) | red wine |
2 tbsp (30 mL)each | cornstarch and tomato paste |
3 cups (750 mL) | blanched asparagus tips |
1/4 cup (50 mL) | whipping cream |
2 tbsp (30 mL) | chopped fresh parsley |
Instructions
Prepare noodles according to package directions. Meanwhile, heat vegetable oil in a deep skillet set over medium-high heat. Season beef with salt and pepper; brown in batches and transfer to a plate. Add garlic, shallots and mushrooms to the skillet; cook, stirring, for 5 minutes. Add vegetables to the beef; tent with foil.
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Whisk broth with red wine, cornstarch and tomato paste until smooth; add to skillet. Bring to a boil. Simmer, stirring often, for 10 to 15 minutes or until thickened. Add cream, beef, mushrooms and asparagus; cook, stirring, until just warmed through. Serve over prepared noodles; garnish with parsley.
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You can find more Catelli Healthy Harvest Whole Grain Pasta recipes
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