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.