Monday, March 14, 2011

Beef and Noodle Toss

Makes 4 Servings

8 oz lasagna noodles
12 ox boneless beef sirloin, cut into bite-size pieces
2 tbsp all-purpose flour
1 tbsp olive oil
1 pint grape tomatoes
8 oz sliced crimini or button mushrooms
4 cloves garlic, minced
1 14-oz can beef broth

1.  Break noodles in half; cook according to package directions.  Drain (do not rinse).

2.  Meanwhile, season beef with 1/2 teaspoon each salt and pepper.  Toss with flour.  Heat oil in a 12-inch skillet over medium-high heat.  Add meat, any remaining flour, and the tomatoes to skillet.  Cook 3 to 4 minutes or until beef is well browned, stirring often.  Add mushrooms and garlic.  Cook 5 minutes more.  Add broth; cook 3 to 4 minutes more or until beef is done and liquid is slightly thickened.

3.  Add cooked noodles to skillet; stir gently to coat.  Heat through.  Spoon into pasta bowls to serve.

Recipe taken from Better Homes and Gardens, April 2011

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