Provençal Beef and Mushroom Pasta
Cooking time: 25 minutes for menu Cooking schedule: see below for instructions
An easy meal from leftovers. Add an extra carrot or two if needed, more wine, some mushrooms and serve over pasta.
Provençal Beef and Mushroom Pasta
Total time: 25 minutes
Sautéed mushrooms and onions round-out the leftover beef and carrots. Serve over pasta for an easy one-dish dinner.
Ingredients:
- leftover Beef Provençal
- leftover sauce, about 1 cup if you don't have enough left, add beef stock or red wine, thicken with a bit of cornstarch
- 4oz (120gr) mushrooms
- 1 onion
- 2 cloves garlic
- 1 - 2 carrots optional
- 1 tbs olive oil
- pasta, 1 1/4 cup, bite size
Instructions:
- Cook pasta according to package directions.
- Cut onion in half, then in half again. Slice onion (you'll have quarter circle slices).
- Mince garlic.
- Trim and slice mushrooms.
- Peel and slice carrots if using.
- Heat oil in medium nonstick skillet.
- Add carrots and sauté 5 minutes.
- Add onions and sauté 5 minutes longer.
- Add garlic and mushrooms and sauté until lightly browned, about 7 minutes longer.
- Cut beef into bite-size pieces. Add beef, leftover carrots and sauce to mushroom mixture, cover and simmer 5 - 10 minutes.
- To finish: Put drained pasta into a large bowl. Pour beef and vegetables over, stir well to combine and serve.
Cooking schedule: 25 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
pot and colander for pasta, skillet with lid
Put water on high heat for pasta
Peel, slice carrots, if using
Sauté carrots
Slice onions
Mince garlic
Add onions to skillet, sauté |
Trim, slice mushrooms
Add mushrooms to skillet, sauté
Start to cook pasta
Cut beef
Add beef, leftover carrots, sauce to skillet
Cover, simmer
Wee break while everything cooks
Drain pasta
Combine the whole lot, mix well
Serve, enjoy |