French Beef Au Gratin

• 1/2 c. I Can't Believe Its Not Butter (1 stick)
• 4 c. thinly sliced Vidalia or white onions
• 1 lb. beef tenderloin or sirloin steak, sliced into 1/2-inch cubes
• 3 Tbsp. flour
• 1 Tbsp. dark brown sugar, packed
• 1 tsp. cumin
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 qt. beef broth
• 2 c. cooked fettuccine
• 1 c. shredded Mozzarella cheese
• 1/2 c. grated Parmesan cheese

1. In large, heavy-bottomed pan over medium heat, melt I Can't Believe Its Not Butter!
2. Add onions; saute, stirring often, until caramelized but not burned, 15 to 20 minutes.
3. With slotted spoon remove onions to medium bowl.
4. Add beef to pan; brown well on all sides.
5. Return onions and any juices to pan.
6. In small bowl, mix flour, sugar, cumin, salt and pepper.
7. Add to pan; stir 1 minute until bubbly.
8. Gradually add broth, stirring to scrape drippings from pan.
9. Simmer 10 minutes.
10. Heat broiler.
11. Place 1/2 cup fettuccine in each of 4 (about 16 ounce) ovenproof bowls; divide beef mixture over pasta.

i, beef tenderloin, flour, brown sugar, cumin, salt, pepper, beef broth, mozzarella cheese, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=206016 (may not work)