Title: Beef Formaggio with Udon noodles
Course: Main
Cooking Method:Stove-top
Shopping List:
- 1 crumbed steak per person
- Bertolli Five Brothers 5 cheese pasta sauce - 500gm
- Kraft Swiss Cheese Slices - 250gm
- 1 good sized tomato
- 1 punnet Swiss Brown mushrooms - 250gm
- 1 small butternut pumpkin
- fresh Udon noodles - 200gm for each person (found in the Asian Section)
Method:
- assemble all the ingredients including:
- cutting-board
- chef's knife
- microwave safe lidded container
- heat the fryingpan with 2 dessert spoons of oil added, on medium
- wash the mushrooms briefly under running water in a colander and let drain
- add the crumbed steaks to the frying pan, tilting pan to make sure oil is evenly distributed
- slice the Butternut pumpkin 1 centimetre thick and place into the microwave container with 2 dessertspoons of water
- check on the steak, that the heat is not too high and turn over
- slice the mushrooms thickly and add to the pumpkin
- microwave on high for 4 minutes
- move the steaks to a plate
- spoon over some of the pasta sauce, adding diced fresh tomato and slices of the Swiss cheese
- drain the pumpkin and mushrooms
- add the mushroom slices to the steak and top with more pasta sauce
- open the packet of noodles
- add a teaspoon of minced garlic to the pan on medium heat with a small amount of oil
- add the noodles with 2 dessertspoons of water, move around to loosen, then cover allowing to heat through for a few minutes
- heat the steaks on medium high in the microwave for one and a half minutes
- add the pumpkin to the noodles and toss together allowing any water to evaporate
- Serve one steak per person to one side of a dinner plate, adding the Udon noodles to the other
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