Beef is more in demand in the United states than anywhere else in the whole world. If you keep a record of the burgers and steaks cooked in the whole world, you would be surprised to find that the United states accounts for nearly 25% of the beef.

You are best giving your custom to a quality butcher rather than a generic food store. A butcher should stock more cuts than the generic grocery store, he will be more proud of the quality of his meat, is more likely to have stored it in the right manner, and will usually be pleased to help you with advice on the best way to cook it.












Beef with Bow-Tie Pasta Recipe
Beef with Bow-Tie Pasta Category Beef Recipes 
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Ingredients And Procedures

1 1/2 lb beef boneless sirloin steak

3 c asparagus -- about 1 pound

1 c sliced onions -- 2 medium

1 1/2 c beef broth

4 c cooked bow-tie shape pasta

: farfalle 1 c tomato puree

3 TB chopped fresh or 1

TB dried : basil leaves 3 TB chopped sun-dried tomatoes

: not oil-packed 1/4 ts pepper

2 TB freshly grated Parmesan

: cheese Spray 12-inch skillet with nonstick cooking spray. Trim fat from beef. Cut beef into 2-inch strips. Cut strips crosswise into 1/8- inch slices. Heat skillet over medium heat until hot. Cook asparagus, onions and 1 cup of the broth 5 tp 7 minutes, stirring occasionally, until liquid has evaporated; remove from skillet. Add beef to skillet. Cook, stirring frequently, about 2 minutes or until beef is no longer pink. Return

vegetables to skillet. Add remaining broth and ingredients except cheese; cook, stirring frequently, about 2 minutes or until mixture is hot. Sprinkle with cheese..

 
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