This recipe was a concoction I created from what I thought I saw as a recipe on my Pampered Chef’s website while I was at work last week, but couldn’t find it again. (Yes I cruise the internet while at work, but remember, I work with my husband at our business. So I cruise when we’re not busy.)
It turned out really delicious. Hope you like it too!
| Prep Time | 15 Minutes |
| Cook Time | 45 Minutes |
| Servings |
Servings
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Ingredients
- 1 Pound Beef (I used Top Round) Cut into 1 inch pieces
- 1 Tablespoon extra virgin olive oil
- 4 Large Onions cut in half, sliced in 1/4 inch slices and layers separated
- Pinch sugar
- 1 Teaspoon salt
- 2 Cloves garlic minced
- 1/2 Teaspoon black pepper
- 1/2 Cup Good White Wine
- 1/2 Cup Pasta Water
- 1 1/2 Cups Cooked Pasta I used Tinkyada's Gluten-Free Elbow Macaroni
- 6 1/2 Ounces Frozen Peas
Ingredients
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Instructions
- In a large 12-inch skillet, over medium high heat, fry beef in the olive oil, until nicely browned on all sides. About 10 to 15 minutes.
- Reduce heat to low and add the onions to the beef, and stir to coat with oil. Sprinkle the salt and sugar over the onions. Cover and allow onions to simmer until a golden-brown color. Stirring occasionally for about 20 minutes.
- Add garlic, black pepper, wine, pasta water and pasta. Stir to combine.
- Add garlic, black pepper, wine, pasta water and pasta. Stir to combine.
- Serve immediately. Enjoy!
Recipe Notes
I used elbow macaroni because I didn't have any gluten-free penne pasta, but that would have been my pasta of choice.
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That looks delicious, but I can’t have onions or garlic, Will try making it without them.
Carol, did you try this? If so how did it turn out?