"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Beef Michael Recipe

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This recipe for Beef Michael, by , is from The Lindsley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lynn Henley
Added: Monday, October 12, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 T unsalted butter, in all
1 cup beef tenderloin strips
3 T finely chopped green onions
2-1/2 tsp. Chef Paul Prudhomme's Meat Magic
1/2 tsp.chopped fresh garlic
2 cups fresh tomatoes, peeled and chopped
1 cup chicken stock
1/2 lb. uncooked pasta

Directions:
Directions:
Cook pasta according to package directions.

In a heavy skillet over high heat, melt 2 tablespoons of the butter. Season beef with salt and pepper. Add beef, green onions and Meat Magic and saute until beef is browned and a crust begins to form on pan bottom. Stir and scrape pan bottom well. Remove beef from pan and keep warm.

Add garlic and tomatoes, stirring occasionally, until tomatoes are cooked. Add stock and bring to a boil. Whisk in remaining 1 tablespoon butter and continue cooking just until sauce becomes creamy and is slightly thickened. Add beef and cooked pasta to skillet and stir to coat well.Cook just until pasta is heated through. Remove from heat and serve immediately.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Great way to use up leftover cooked steak and pasta (just add beef end).

 

 

 

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