What’s for Dinner Tonight? French Beef Au Gratin

I’ve been making this recipe for 13 years from a Reader’s Digest cookbook (of all things!) I got when I got married. The first time I made it, I had one pot to make it in and I hadn’t cooked much, so it was a fair bit of thinking for my 22 year old brain to make it work. Chances are if you’ve visited my house more than once, you’ve gotten to eat this dish. We have company coming tonight so it’s our old standby to the rescue!

1/2 cup butter
4 cups thinly sliced Vidalia Onions (sweet onions will work out of season, Vidalia are best)
1 lb. beef tenderloin or sirloin, sliced into 1/2” cubes
3 tbs. flour
1 tbs. dark brown sugar, packed
1 tsp. cumin
1 tsp. salt
1 tsp. pepper
1 qt. beef broth
2 cups cooked fettuccine
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese

In a large heavy-bottomed pan over medium heat, melt butter. Add onions; sauté, stirring often, until caramelized but not burned, 15-20 minutes. With slotted spoon remove onions to medium bowl. Add beef to pan; brown well on all sides. Return onions and any juices to pan. In a small bowl mix flour, sugar, cumin, salt & pepper. Add to pan; stir 1 minute until bubbly. Gradually add broth, simmer 10 minutes. Combine noodles and beef mixture in large baking dish. Spread cheese on top. Bake in 350° for 20-30 minutes.

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3 Comments

  1. LB
    on April 2, 2008 at 9:09 am | Permalink

    This sounds so yummy, think I’ll try to make it. Will you be on emergency standby if I have complications? 😉

  2. on April 2, 2008 at 3:17 pm | Permalink

    Sounds yumm! I bet my kids will like this – I’ll definitely give it a try. I’m getting pretty tired of the old standbys.

  3. Melinda Strange
    on September 3, 2009 at 6:04 pm | Permalink

    In a drawer in my kitchen I have a plastic zip-lock bags with a lot of older recipes – you know, before they were all on the internet! The French Beef Au Gratin from the FoodDigest portion of an old Reader’s Digest is among them. It has been served at many small but special dinners at my house. One of those recipes you keep around forever! Glad to have found it on the internet…