Title: Rigatoni with Fillet Strips in Onion Broth
Categories: Beef Pasta
Yield: 4 Servings
| 2 | lg | Onions; thinly sliced |
| 6 | c | Beef broth; defatted |
| 2 | c | Water |
| 1 | tb | Tomato paste |
| 1 | ts | Dried thyme |
| 1 | ts | Dried marjoram |
| 12 | oz | Beef fillet steak; cut into strips |
| | | Salt and pepper; to taste |
| 8 | oz | Pasta; rigatoni |
| 2 | ts | Fresh parsley; chopped |
Recipe by: Good-For-You Pasta Cookbook ISBN 0-76150124-x To make the onion
broth, put onions, broth, water, tomato paste, thyme, and marjoram into a
nonstick soup pot and cook over low heat for 2 hours, covered. Set aside.
Start water boiling for the pasta while you cook the meat. Heat a heavy
saute pan to very hot and spray with butter-flavored vegetable spray. Saute
beef quickly until desired doneness. Remove meat and put into onion broth.
Put about 1/2 cup of the onion broth into the saute pan, and scrape the
brown bits from the pan, mixing them with the broth. Pour this into onion
broth with meat. Season with salt and pepper. Cook pasta until al dente,
drain, and mix in with beef mixture. Serve immediately and sprinkle with
parsley.