Saturday, January 9, 2010

Steak and Farfalle with Creamy Tomato Sauce

So after new jobs, company, holidays, colds and vacation, I have finally started posting again. Hooray :) I imagine that almost everyone has to adjust their diet at one point in their life. I currently am on a low glycemic diet. So there won't be a lot of posts for desserts or potatoes. That being said, here is a recipe from Clean Eating magazine. The sauce tastes like those creamy tomato sauces that you get at Italian restaurants. It was very tasty. The meat was a bit chewy, but otherwise good.

Steak and Farfalle with Creamy Tomato Sauce

5 cloves garlic, finely minced, divided
1/4 cup red wine vinegar
1 tsp Dijon mustard
1/2 tsp cinnamon, ground
1/2 tsp fresh ground black pepper
1 lb lean eye round steak, cubed
16 oz whole-wheat farfalle pasta
Olive oil cooking spray
1 medium yellow onion, finely diced
1 28-oz jar or canned no-salt added crushed tomatoes
1 1/2 tsp Italian seasoning
1 tsp dried basil
8 oz low-fat sour cream

Prepare marinade in bowl, whisk together 3 gloves garlic, vinegar, Dijon, cinnamon and pepper. Pour marinade over steak cubes in another container, cover and refrigerate for at least 1 hour. (You can also leave steak to marinate overnight.)

Cook farfalle according to package directions. Drain and set aside.

Drain steak cubes and discard marinade. Heat a large cast-iron or nonstick skillet over high heat for 1 minute. Reduce heat to medium-high, mist with cooking spray and saute steak until browned on each side, about 4 minutes total. Remove steak from pan and set aside.

Mist same pan with cooking spray again, add onion and remaining garlic and saute until brown, about 2 to 3 minutes. Add tomatoes and reduce heat to medium low. Add seasoning, basil, and sour cream and combine. Cook for an additional 2 to 3 minutes, then mix in reserved steak and cook for 2 more minutes, until meat and sauce are completely warmed.

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