Fettuccini con Rinforza e Patata
This wonderful dish was assembled 'on the fly' when I decided I wanted an Italian lunch. Garnish with a sprinkle of your favorite pasta cheese and enjoy! You can substitute chicken or even tofu for the beef if you like.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- ½pound beef roast, cut into 1/4-inch cubes
- ¼cup chopped green onion
- 1pinch garlic powder
- 4pinches Old Bay seasoning
- 1(10.75 ounce) can condensed cream of potato soup
- 1½ cups nonfat milk
- 1tablespoon butter
- 1pinch salt
- 1tablespoon all-purpose flour
- 1tablespoon olive oil
- ½pound dry fettuccini pasta
Instructions
Step 1
Place beef and green onion in a large skillet over medium heat. Season with garlic powder and Old Bay seasoning. Cook, stirring, until browned. Stir in cream of potato soup, milk, and butter. Bring to a boil, stirring constantly; simmer for 15 minutes. If the sauce appears too soupy, whisk in flour to thicken.Step 2
Meanwhile, bring a large pot of lightly salted water to boil. Add olive oil and pasta, and cook until al dente, about 8 to 10 minutes. Drain.Step 3
To serve, place fettuccine on plates and ladle sauce over the top.