1cup1% Milkwarmed - hint…I microwave it for 1 minute
1cupReduced Sodium Beef Broth
1tspCracked Black Pepper
For the rest:
1/2lbcooked Sirlointhinly sliced into strips
1/4cupfresh Oreganochopped; reserve some for garnish
1/2cupNonFat Greek Yogurt or Sour Creamfor garnish only
Gather ALL ingredients, measure, and implement prep steps (chop, dice, etc)
Cook pasta according to package instructions (to al dente; i.e., slightly undercooked)
For the VEGGIES:
Meanwhile, in a large skillet, heat OLIVE OIL on medium heat until it shimmers (about 2 min)
Add ONION and GARLIC; sauté until very soft (about 5 min); add MUSHROOMS; sauté until slightly soft (about 3 min); Remove all veggies from skillet and set aside (they’ll be added back later)
For the WHITE SAUCE:
In the same skillet on medium heat, melt BUTTER; whisk in FLOUR to combine; continue whisking until it forms a paste and turns a golden brown color (2-3 minutes)
Add the warmed MILK (about 1/4 cup at a time) and continue to whisk over medium heat until all milk is in the pan and sauce starts to thicken (about 3 min); stir in BEEF BROTH, RED WINE, SALT, PEPPER, BAY LEAF.
For the rest:
Fold SIRLOIN into the sauce; cover and simmer about 5 minutes
Stir in all cooked PASTA, sautéed VEGGIES, and OREGANO to the sauce, continuously (but gently) stirring until warm enough to serve (about 5 min). Remove bay leaf.
To serve, top with NONFAT GREEK YOGURT or SOUR CREAM and parsley garnish.
Note: If the sauce becomes too thick during the final stages of the cooking process, add more warm milk 1/2 cup at a time and no more than 1 cup. You can always step up the white sauce in this recipe to a traditional Bechamel by adding a pinch of nutmeg at the same time you're adding the salt and pepper One last note, if you're vegetarian, this recipe works terrific with any meat substitute.