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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Italian Beef and pasta toss Recipe

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This recipe for Italian Beef and pasta toss is from The Salvadore Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb beef tri tip steak cut into 1/8 inch thick pieces
6 oz uncooked vermicelli or 4 cups cooked
8 oz jarred marinated mushrooms
2 small zucchinis thinly sliced
1 14 oz can of Italian style stewed tomatoes with liquid.
1 cup of grated Parmesan cheese.
1 tsp tarragon
2 cloves of garlic minced
Directions:
Directions:
1. Cook vermicelli according to package directions; keep warm
2. Meanwhile remove 1 tbsp of marinade from mushrooms and heat in a large nonstick skillet over medium high heat until hot.
3. Add beef 1/2 at a time and stir fry 2 to 5 minutes or until outside surface is no longer pink (do not over cook). Remove from skillet with slotted spoon, season with salt and pepper, as desired keep warm.
4. In same skillet combine mushrooms with remaining marinade, zucchini, and tomatoes ,tarragon. Cook over medium high heat 6 to 9 minutes or until zucchini is tender and sauce is slightly thickened.
5. In a large serving bowl combine pasta, beef and vegetable mixture mix lightly. Garnish with cheese.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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