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Cornmeal Crusted Beef Fusilli Pasta

At first glance, this seems like a casual spaghetti Bolognese recipe. But on a second glance you will find the divine details in the dish. Make the fusilli pasta, cook the beef with a nice, crispy cornmeal crust. Then add some creamy tomato sauce to tie everything together in a delicious package.
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At first glance, this seems like a casual spaghetti Bolognese recipe. But on a second glance you will find the divine details in the dish. Make the fusilli pasta, cook the beef with a nice, crispy cornmeal crust. Then add some creamy tomato sauce to tie everything together in a delicious package.

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Ingredients

12 ounces of beef tenderloin
½ cup flour
1 egg
1 tablespoon milk
½ cup cornmeal
1 teaspoon butter
½ red onion, chopped
1 garlic clove
½ cup tomato sauce
1 basil leaves
½ teaspoon dried oregano
salt
pepper
½ teaspoon brown sugar
6 ounces of fusilli, cooked
2 ounces of grated parmesan
1 teaspoon parsley, chopped

Ingredients

Steps

1
Done

Cut the beef tenderloin into thin slices. Make about 6 slices.

2
Done

Whisk the egg with milk and make some egg wash.

3
Done

Coat the beef slices with flour, egg wash, then cornmeal.

4
Done

Heat a large quantity of vegetable oil in a deep skillet and fry the beef slices until golden.

5
Done

Lay a paper sheet on a large plate and remove the deep-fried beef on it, to absorb the excess fat.

6
Done

When the cooked beef strips cool a little, cut them into thin pieces.

7
Done

Heat another skillet and melt the butter in it.

8
Done

Add the red onion, crush the garlic, add the tomato sauce, and 1-2 tablespoons of water.

9
Done

When the sauce starts to simmer, add the basil leaves, dried oregano, brown sugar, salt and pepper by taste.

10
Done

Mix and cook for 1 more minute, then add the beef pieces.

11
Done

Add the cooked fusilli and half of the grated parmesan. Cook for 1 more minute.

12
Done

Serve with some more grated parmesan and chopped parsley.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

621 kcal
Calories
50 g
Protein
59 g
Fat
20 g
Carbohydrates

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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