Beef And Veggie Kebobs Over Fettuccine Dated 1964
From chefmeow 16 years ago
- 20 minutes to make
- Serves 4
BEEF AND VEGGIE KEBABS OVER FETTUCCINE DATED 1964 This recipe came from an estate sale. I obtained it when I purchased the family collection from the Waley Estate in Greenville, Texas in 1987. This one is tried and true. Read more I love this recipe, the Caesar dressing gives the meat a very unique taste. See less
Ingredients
- 1-1/2 pounds beef top sirloin, cut into 2-inch cubes shopping list
- 16 ounce bottle caesar salad dressing shopping list
- 8 ounce package fettuccine shopping list
- 1 tablespoon butter shopping list
- 1/2 teaspoon salt shopping list
- 1/4 teaspoon ground black pepper shopping list
- 8 large mushrooms halved shopping list
- 1 large green bell pepper, seeded and cut into 2-inch squares shopping list
- 4 skewers shopping list
How to make it
- Preheat grill to medium high heat.
- Place beef into a plastic bag with salad dressing.
- Seal and refrigerate for 30 minutes.
- Prepare fettuccine according to package instructions.
- Drain and toss with butter and salt and pepper to taste.
- Keep warm.
- While pasta cooks remove beef from bag and discard marinade.
- Alternate with vegetables on skewers.
- Place kebabs on grill and cook 6 minutes per side.
- Divide cooked pasta equally among 4 plates and top with kebab.
- Serve immediately.
People Who Like This Dish 3
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