French Beef Augratin

French Beef Augratin
French Beef Augratin

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    cup (1 stick ) butter

  • 4

    cups thinly sliced Vidalia or white onions

  • 1

    lb. beef tenderloin or sirloin cut into 1/2 cubes

  • 3

    tbls. flour

  • 1

    tbls. firmly packed brown sugar

  • 1

    tsp. ground cumin

  • 1

    tsp. salt

  • 1/2

    tsp. pepper

  • 4

    cups beef broth (1 quart)

  • 2

    cups cooked fettuccine

  • 1

    cup shredded mozzarella cheese

  • 1/2

    cup grated Parmesan cheese

  • Silly cookbook must of had a typo cause there is no garlic in the ingredients.

  • Garlic crushed or thinly sliced (I used 3 bulbs, but if you don't get it by now, I love garlic)

Directions

In a large heavy-bottomed pan (have you met a light bottomed pan?), over med. heat, melt butter. Add onion and saute', stirring often, until caramelized but not burned, 15 to 20 minutes. With a slotted spoon, remove the onions to a med. bowl. Add the beef to the pan and brown well on all sides. Return the onion 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 bit from the pan, and simmer for 10 minutes or longer. (The longer the more tender the beef) Heat the broiler. Place 1/2 cup fettucine in each of four 16-oz. ovenproof bowls. Divide beef mixture over the pasta. In 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 broiler and serve.

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