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French Beef au Gratin


  • 1/2 cup margarine
  • 4 cups thinly sliced vidalia or white onions
  • 1 pound beef tenderloin or sirloin,- sliced into 1/2 inch cubes
  • 3 tablespoons all purpose flour
  • 1 tablespoon firmly packed dark brown sugar
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 cups beef broth
  • 2 cups cooked fettuccine
  • 1 cup shredded Mozzarella cheese
  • 1/2 cup grated Parmesan cheese

In a large heavy-bottomed pan, over medium heat, melt margarine. Add the onions and saute stirring often, until caramelized but not burned, 15-20 minutes. Witha slotted spoon, remove the onions to a medium bowl. Add the beef to the pan and brown well on all sides. Return the onions and any juices to the pan. In a small bowl, mix the flour, sugar, cumin, salt, and pepper. Add to the pan and stir 1 minute until bubbly. Gradually add the broth, stirring to scrape any brown bits from the pan, and simmer 10 minutes. Heat the broiler. Place 1/2 cup fettuccine in each of four 16 ounce ovenproof bowls. Divide the beef mixture over the pasta. In a medium bowl, stir the cheeses together and sprinkle evenly over the beef. Broil until the cheese is melted and lightly browned, about 5 minutes. Remove from the broiler and serve.

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