🌈 Creamy Beef Fettuccine Recipe

Bring a large pot of salted water to boil. Add the fettuccine and cook until al dente (still firm but just cooked through). (Note 5) Meanwhile, melt the butter in a deep fry pan over medium high heat. (Note 6) Add the shallots and sauté for 2 minutes or until tender. Add the cream and bring to boil. Instructions. Season your steaks with salt, pepper, garlic, and a generous amount of your favorite steak seasoning. Get your skillet over medium heat and add in the oil and butter. Let your steaks cook for about 5 minutes per side for a medium steak, basting with the melted butter and oil as the steaks cook. Once your steaks are cooked to your In a large skillet, melt butter over medium high heat for 1 minute. Add garlic and sauté until fragrant, about 1 minute. Make the alfredo sauce. Add heavy cream and Parmesan cheese. Stir well and bring the sauce to a simmer. Reduce heat to medium and keep stirring until thickened to a desired consistency, about 3-4 minutes. Instructions. Bring a large pot of salted water to a boil over medium-high heat. Add the fettuccine and set a timer for 3 minutes less than al dente, about 7 minutes or according to package instructions. Add the sun-dried tomatoes and continue to cook until the pasta is al dente, about 3 minutes more. Reserve 1/2 cup of the pasta water, then Spray a frying pan with low calorie cooking spray and set on a medium heat. Fry the beef strips, in batches, for 2-3 minutes until browned but still tender. Remove and put to one side. Add the onions and mushrooms to the frying pan and cook for 3 minutes until softened. Step 4: Make the sauce. Sprinkle the flour over the peppers and onions and cook for about 1 minute to cook off the raw flour taste. Stir in the broth and half and half, followed by the beef bouillon, Worcestershire, Dijon, and all seasonings. Simmer the sauce for a few minutes, just until thickened. ALFREDO SAUCE. While pasta is boiling, heat a pan or skillet over medium heat. Fry bacon until crispy. Use a slotted spoon to transfer to paper towel lined plate. Reserve only 1 tablespoon of bacon grease in the pan, discard the rest. Add the butter and let melt, scraping up any bits from the bottom of the pan. Add the beef broth and Worcestershire sauce. Bring to a boil and then reduce heat to simmer. Remove a scoop of sauce into a measuring cup. Stir in the flour or cornstarch and whisk it until blended. Return the sauce in the measuring cup to the skillet. Add the thyme, dried mustard and paprika to the pot. Drain off the excess grease. Stir in the tomatoes, Italian seasoning, sugar, and a teaspoon salt. Reduce the heat to medium-low and simmer gently for 10 minutes. Add the pasta and water. Increase the heat and simmer until the pasta is al dente and the pasta sauce has thickened, about 16-18 minutes. .

creamy beef fettuccine recipe