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