This is a super easy and delicious recipe that comes together quick if ingredients are prepped and ready to go. I do not add a side dish because this already has a starch and vegetables in it.
3/4 – 1 lb. beef tenderloin, cut into thin strips (I try to get tenderloin tips)
2 T Cajun seasoning
2 T all-purpose flour
4 strips thick-sliced bacon, chopped
1 cup onion, sliced
1 cup red, orange or yellow bell pepper, cut into strips
1 cup low sodium beef stock
1 1/3 cups tomato, diced
1 T chopped fresh parsley
Season steak strips with Cajun season and dredge in flour – shake off excess. Sauté bacon in a skillet over medium-high heat until crisp. Remove to towel-lined plate and set aside. Add onion and bell pepper; sauté 5 minutes, stirring occasionally. Return bacon to pan, deglaze with stock and bring to a boil and simmer 3-5 minutes or until thickened.
Serve over Cheese Noodles garnished with tomatoes and parsley.
8 oz. dried egg noodles
3/4 cup pepper jack cheese, shredded
2 T unsalted butter
Boil noodles in salted water according to package instructions. Drain well. Return to pot and add cheese and butter. Toss until cheese and butter are melted. Serve immediatly.