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Fettuccine Primavera with Steak Strips
Fettuccine Primavera with Steak Strips
Marinated steak strips layered on fettuccine noodles and mixed vegetables, tossed with an herb sauce.
Yield: 24 servings
Herb Sauce: 
1. Heat oil over medium heat in stock pot; add garlic. Sauté, stirring, 5 minutes. Add demi-glace, broth, tomato paste, basil and oregano; bring to boil. Reduce heat and simmer until reduced to 12 cups. Reserve; keep hot.
Olive oil2 tablespoons
Garlic, minced2 ounces
Prepared demi-glace2 quarts
Beef broth40 fluid ounces
Tomato paste12 ounces
Dried basil2 tablespoons
Dried oregano2 tablespoons
2. For each serving: Heat 8 ounces cooked pasta and 5 ounces vegetables in boiling water; drain well. Toss pasta and vegetables with 3-ounce ladle herb sauce, 1 teaspoon parsley and 1/2 ounce Parmesan cheese.

Plate mixture; top with 3 ounces beef strips. Drizzle with 1-ounce ladle additional herb sauce.

NOTE: For frozen vegetable medley, select from the following: carrot coins, broccoli florets, zucchini slices and red pepper pieces.
Fettuccine, cooked al dente and drained6 pounds
Thawed medley of frozen vegetables7 1/2 pounds
Parsley, chopped1/2 cup
Parmesan cheese, grated12 ounces
Marinated and cooked beef strips4 1/2 pounds

Nutrition information per serving: 504 calories; 32 g fat(16 g saturated fat; 3 g monounsaturated fat); 129 mg cholesterol; 2363 mg sodium; 23 g carbohydrate; 1.9 g fiber; 31 g protein; 11.2 mg niacin; 0.6 mg vitamin B6; 1.5 mg vitamin B12; 3.5 mg iron; 31.9 mg selenium; 5.0 mg zinc; 106.4 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
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