Beef With Bow Tie Pasta Recipes

BEEF WITH BOW-TIE PASTA

Steps:

• Trim fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. (For easier cutting, partially freeze beef about 1 hour.)
• Spray 12-inch skillet with cooking spray; heat over medium heat. Add asparagus, onions and 1 cup of the broth; cook 5 to 7 minutes, stirring occasionally, until liquid has evaporated; remove mixture from skillet.
• Add beef to skillet; cook about 2 minutes over medium heat, stirring frequently, until beef is no longer pink.
• Return asparagus mixture to skillet. Stir in remaining broth and remaining ingredients except cheese. Cook about 2 minutes, stirring frequently, until mixture is hot. Sprinkle with cheese.

BEEF WITH BOW TIE PASTA

Steps:

• Cook and drain pasta as directed on package.
• Meanwhile, remove fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices; set aside.
• Spray 12-inch skillet with cooking spray; heat over medium heat. Add asparagus, onions and 1 cup of the broth; cook 5 to 7 minutes, stirring occasionally, until liquid has evaporated. Remove vegetables from skillet.
• Add beef to skillet. Cook about 2 minutes, stirring frequently, until beef is brown.
• Stir in asparagus mixture, remaining 1/2 cup broth, the pasta and remaining ingredients except cheese. Cook about 2 minutes, stirring frequently, until hot. Sprinkle with cheese.

BOW TIE PASTA WITH BEEF

Steps:

• In a large sauce pan, melt the butter at medium high heat.
• Add the chopped onion and sauté for a few minutes.
• Add the stewing beef and brown the beef on all sides.
• Season the beef with salt and pepper and add water to the sauce pan until the beef is completely covered.
• Cover, reduce the heat and simmer for 1 1/2 to 2 hours.
• After 2 hours, add more water so that the sauce pan is filled half way.
• Bring to a boil.
• Add the pasta to the broth and cook until pasta is tender.
• When the pasta is tender, add the beef stock concentrate, Knorr Veloutine and continue to simmer for a few minutes until the broth thickens.
• Add salt and pepper if necessary.
• Serve just like this, or over mashed potatoes.

BOW TIE BEEF SKILLET

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Sprinkle with salt and pepper. Stir in the pasta, tomatoes, broth, tomato sauce and Worcestershire sauce. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes. , Add squash and green pepper. Cook, uncovered, for 3-4 minutes or until pasta and vegetables are tender, stirring occasionally. Add 1/2 cup cheese; cook 1-2 minutes longer or until cheese is melted. Sprinkle with remaining cheese.

FRESH TOMATO, BEEF & BOW TIE PASTA.

Steps:

• Brown the ground beef with the garlic and drain.
• Stir in the tomatoes, salt and pepper.
• Cook over medium heat for about 5-10 minutes and then add your pasta.
• Sprinkle with cheese and enjoy!

AWESOME BOW TIE PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and place in ice water until cool.
• Toss pasta with onion, feta, balsamic, olive oil and tomato. Serve immediately or chill 1 to 2 hours in refrigerator.

CURRIED BEEF OVER BOW TIE PASTA

Steps:

• Steak -- Mix the olive oil, curry powder, cumin and garlic and rub over both sides of the steak. Let it marinade, 30 minutes up to 8 hours. Skirt steak I don't let go over 4 hours, but flank steak you could marinade all day. Before you cook the steak, don't forget to take it out of the refrigerator to let it come to room temperature.
• Yogurt -- Mix the yogurt with the curry, cumin and red pepper and set to the side.
• Grill -- I like to use a grill pan or outdoor grill, but you can use whatever method you like best. I prefer to cook mine medium rare, but cook it to the "doneness" you like. Remove to a plate and cover with foil to let it rest 10 minutes before it is sliced.
• Pasta -- As the steaking is cooking, start the pasta. Cook the pasta according to package directions. Drain well, drizzle with just a bit of olive oil so it doesn't stick, cover and set off the heat to the side as you finish the sauce. Reserve 1 cup of the pasta water.
• Vegetables -- As the pasta cooks, add the broth to a large sauce pan and add the cauliflower, and cook until tender but crisp, 4-5 minutes on medium to medium high heat (a light boil). Then add in the snow peas, onion, and cook another 2-3 minutes.
• Finish -- Add the vegetables and broth to the drained pasta, along with the shallots and mix well. Add the yogurt mix and cilantro. Check for any additional seasoning, salt, pepper or red pepper. If you like the sauce "wetter" or more "creamy" add a little of the reserved pasta water.
• Serve -- I like to top with the sliced steak but you can also toss it with the salad if you want - Your choice. I like family style. A nice fresh green or fruit salad is perfect. ENJOY!

VEGETABLE BEEF BOW TIE SKILLET

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the broth, pasta, water and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes., Add yellow pepper and zucchini; cover and cook 2-4 minutes longer or until pasta and vegetables are tender, stirring occasionally. Stir in tomatoes; sprinkle with cheese.