This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Check for modified food starch in the sour cream.
"I have a greater appreciation for kitchen appliances, having played one." -Anthony Daniels
I love one pot meals (even though this takes two pots – one for the pasta). This is a great way to bring everything together in one pot – the beef, the pasta and the veggies. This dish takes about as long as making Hamburger Helper and is only slightly more expensive but oh, so much better.
Cooking with the best quality ingredients results in the best quality dish. This is so important with your choice of wine. For white wines choose a chardonnay in recipes that are rich or savory and a dry sauvignon blanc for tart or acidic recipes.
Full bodied reds like cabernet are the choice for a stews or rich sauces. When I am making a dish that requires a little more finesse I might choose a young pinot noir.
Servings = 2 | Serving size =4 ounces steak with 2 ounces pasta and sauce
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe makes good leftovers.
|2 tsp||olive oil (divided)|
|8 ounces||top round steak (about 1 inch thick)|
|1 tsp||fresh coarse ground black pepper|
|4 ounces||whole wheat or gluten-free penne|
|1 large||white onion (thinly sliced)|
|2 Tbsp||red wine|
|1/2 cup||no salt added vegetable stock|
|1 tsp||unsalted butter|
|2 Tbsp||reduced fat sour cream|
Preheat the oven to 425F.
Place the water in a large stock pot and bring to a boil.
Meanwhile, pat 1/2 of the cracked pepper on each side of the steak.
Place a large skillet over medium-high heat and add 1 teaspoon olive oil.
Place the steak in the skillet with the hot oil.
Cook for 2 minutes, turn the steak over, and place the skillet in the oven for 6 minutes.
Add the pasta to the boiling water and cook according to package directions.
After the 6 minutes mentioned above, remove the steak from the oven and place the steak on a cutting board to rest.
Without wiping out the skillet, place 1 teaspoon olive oil in the skillet used for the steak and place over medium-high heat.
Add the onions and sauté, stirring frequently, for 3-4 minutes or until the onions are lightly browned and softened. Adjust the heat as needed so that the onions do not burn.
Reduce the heat to medium and add the wine, stock, tarragon, and salt to the onions and cook for about two minutes, stirring frequently.
While the sauce is reducing, thinly slice the beef.
Remove the sauce from the heat, add the butter, and stir until the butter is melted. Add the cooked pasta and toss gently.
Add the sour cream and the beef, toss gently until blended, and serve.
Serving size = 4 ounces steak with 2 ounces pasta and sauce
Servings = 2
Amount Per Serving
|Calories 486||Calories from Fat 124|
|% Daily Value|
|Total Fat 15g||23%|
|Saturated Fat 5g||19%|
|Monounsaturated Fat 6g|
|Trans Fat 0g|
|Total Carbohydrates 56g||18%|
|Dietary Fiber 7g||25%|
|Vitamin A 2%||Vitamin C 13%|
|Calcium 13%||Iron 27%|
|Vitamin K 6 mcg||Potassium 749 mg|
|Magnesium 125 mg|