Fettuccini con Rinforza e Patata recipe

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Ingredients

½ pound beef roast, cut into 1/4-inch cubes
¼ cup chopped green onion
1 pinch garlic powder
4 pinches Old Bay seasoning
1 (10.75 ounce) can condensed cream of potato soup
1 ½ cups nonfat milk
1 tablespoon butter
1 pinch salt
1 tablespoon all-purpose flour
1 tablespoon olive oil
½ pound dry fettuccini pasta

Nutrition Info

499.1 calories
carbohydrate: 57.2 g
cholesterol: 53.3 mg
fat: 20.3 g
fiber: 3.4 g
protein: 21.9 g
saturatedFat: 7.8 g
servingSize: -
sodium: 614.9 mg
sugar: 7.3 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

  3. To serve, place fettuccine on plates and ladle sauce over the top.

Recipe Yield

4 servings

Recipe Note

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.

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