german spaghetti
I cut this recipe out the the newspaper and I made it today hoping it would be worth eating. I was so pleasantly suprised! It is really, really good.
prep time
45 Min
cook time
20 Min
method
---
yield
2 serving(s)
Ingredients
- 4 1/2 ounces spaghetti
- 1/2 pound bacon, uncooked, cut into small pieces
- 1/2 pound beef tenderloin, trimmed, cut into bite-size pieces
- 1/4 teaspoon salt
- - freshly ground pepper
- 1/2 - yellow onion, sliced
- 1 tablespoon minced garlic
- 1 cup baby bella or button mushrooms, quartered
- 1 cup halved grape tomatoes
- 12 ounces amber bock or pale ale beer (i used michelob amber bock)
- 4 tablespoons butter
- 1/3 cup grated parmesan cheese
How To Make german spaghetti
-
Step 1Cook spaghetti according to dirctions, drain and set aside.
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Step 2In saute pan, cook bacon until crisp. Lift out cooked bacon, drain on paper towels. Remove all but 2 TBS of bacon fat from the pan.
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Step 3Season beef tips with salt and pepper, then add to hot skillet and sear beef until all sides are golden. Add onion and lightly saute. Add garlic and cook for 30 seconds. Add mushrooms and lightly saute. Add cooked bacon and tomatoes.
-
Step 4Deglaze pan with beer, let cook down by half. add butter, swirl in to make sauce.
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Step 5Stir in cooked spaghetti, warm through. Stir in parmesan cheese and season with salt and pepper.
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Step 6Serve in 2 pasta bowls, garnished with fresh basil and parmesan cheese.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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