This is Rockin Robin’s delicious pasta and beef recipe. I’m using steak and chicken meatballs in this recipe and it is made gluten free for a delicious dinner. I create some amazing flavor by creating fond using a stainless steel pan. If you don’t know what that is, watch and see how to create this amazing flavor.
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Pasta and Beef Recipe
12 oz. Gluten Free or regular pasta
1 yellow onion, finely diced
8 to 10 crimini mushrooms, finely diced
3 cloves garlic, minced
¾ cup Gluten free or regular flour
2 Steaks, cut into 1 inch chunks, I used NY steak
5 Aidels chicken meatballs, cut into pieces similar to steak
¼ cup sauvignon blanc or any white wine
1 ½ Tbsp. arrowroot
4 cups beef broth
1 tsp. Dried basil
½ tsp. Dried thyme
Use a stainless steel pan. Place the steak into a zip lock bag with the the flour. Seal and shake to coat all the pieces.
Heat the pan over medium high heat and then add 1 Tbsp. of olive oil. Swirl the oil in the pan and then add the steak. Cook the steak in two batches if there is not enough room. Don’t overcrowd the pan.
After a minute or two, turn the pieces over. You should see a nice brown crust forming on the meat. After a couple more minutes the beef should be done. Remove it to a dish and keep warm.
Add a tsp. of olive oil to the pan and add the chicken meatballs over medium heat. Stir and cook until heated through, 3 to 5 minutes. Add these to the bowl with the steak and keep warm.
Place 1 Tbsp. olive oil in the pan and add the onion and mushrooms. Saute for a minimum of 10 minutes and preferably 15 minutes.
After 10 minutes, add the garlic and stir for 1 minute. Then add the wine over low heat. Raise the heat to medium and add the broth, spices, and a pinch of salt. Bring to a simmer.
In a small dish, mix the arrowroot and 2 Tbsp. of broth and stir. Drizzle this slurry into the simmering sauce stirring constantly. Cook an additional 2 minutes. Add the meats back to the sauce to heat through.
Add cooked pasta to the pan and stir to combine and serve. Enjoy!
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