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Tomorrow we have been carrying Beef Parmesan with Garlic Angel Hair Pasta and a immature salad. This is similar to chicken parmesan though with brick steak.
Beef Parmesan with Garlic Angel Hair Pasta
All Recipes Yields: 4 servings
1 1/2 pounds beef brick steak
1 onion, sliced in to skinny rings
1 immature bell pepper, sliced in rings
1 crater Italian seasoned bread crumbs
1/2 crater grated Parmesan cheese
2 tablespoons olive oil
1 (16 ounce) glass container spaghetti sauce
1/2 crater shredded mozzarella cheese
12 ounces angel hair pasta
2 teaspoons minced garlic
1/4 crater butter
Preheat oven to 350 degrees F (175 degrees C). Cut brick beef in to portion distance pieces. Coat beef with the bread crumbs and parmesan cheese. Heat olive oil in a vast frying pan, and saute 1 teaspoon of the garlic for 3 minutes. Quick grill (brown fast on both sides) meat. Place beef in a stew baking dish, somewhat overlapping edges. Place onion rings and peppers on tip of meat, and flow marinara salsa over all. Bake at 350 degrees F (175 degrees C) for thirty to 45 minutes, depending on the density of the meat. Sprinkle mozzarella over beef and leave in the oven compartment bubbly. Boil pasta al dente. Drain, and toss in butter and 1 teaspoon garlic. For a stronger garlic taste, deteriorate with garlic powder. Top with grated parmesan and parsley for color. Serve beef and salsa atop a pile of pasta! HINT: have the beef forward of time, and cool over night, the poison in the chopped tomatoes salsa will tenderize the beef even more. If we do this, save the mozzarella compartment the final minute.
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