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Beef Bourguignon Fettuccine

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BEEF BOURGUIGNON FETTUCCINE
 Categories: Pasta, Meats, Main dish
      Yield: 8 Servings
 
     12 oz Fettuccine; uncooked
      1 lb Fresh baby carrots
     10 oz Frozen pearl onions
      1 lb Beef tenderloin tips
           -OR steaks,
           -cut into 1/2-inch pieces
    1/4 c  All-purpose flour
    1/2 ts Salt
    1/2 ts Freshly ground black pepper
      2 tb Margarine
      2 ts Minced garlic
 10 1/2 oz Condensed beef broth
           - undiluted
    1/3 c  Dry red wine
           - such as cabernet sauvignon
  1 1/2 ts Dried thyme leaves
           Chopped fresh thyme
           -or Italian parsley (opt.)
 
  Cook pasta according to package directions. Add carrots during last 5
  minutes of cooking time. Meanwhile, thaw onions in microwave oven at
  high power about 2 minutes or in a bowl of cool water; drain. Combine
  flour, salt and pepper in a plastic bag. Add half of beef to bag;
  shake to coat. Melt 1 tablespoon margarine in a large, deep nonstick
  skillet over medium-high heat; add floured beef. Quickly brown beef,
  turning once, about 2 minutes. Transfer to plate and set aside. Melt
  remaining tablespoon of margarine in skillet; repeat browning with
  remaining beef, reserving any flour mixture in bag. Transfer beef to
  same plate. Add garlic to drippings in skillet; cook 2 minutes,
  stirring occasionally. Add any remaining flour; mix well. Add beef
  broth, thawed pearl onions, wine and thyme to skillet; bring to a
  boil. Stir in reserved beef. Simmer uncovered about 4 minutes or
  until beef is pink in center and sauce has thickened slightly. Drain
  pasta and carrots; arrange in shallow soup bowls. Toss pasta with
  beef mixture; sprinkle with fresh thyme or parsley if desired.
  
  Each serving provides: 344 Calories; 22.8 g Protein; 40.7 g
  Carbohydrates; 9.9 g Fat; 90.6 mg Cholesterol; 562 mg Sodium.
  Calories from Fat: 25%
  
  Copyright National Pasta Association (http://www.ilovepasta.org)
  (Reprinted with permission)
 
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