Beef and Pasta Toss
Author: Shelby
Recipe type: Dinner
Serves: 6 servings
- 8 oz lasagna noodles
- 12 oz boneless beef sirloin or beef stew meat (cut into bite-size pieces)
- 3 Tbs flour
- 1 Tbs olive oil
- 1 pint grape tomatoes halved or 14.5 oz can of diced tomatoes (drained, reserve juice)
- 8 oz button mushrooms or 7 oz can of sliced mushrooms (drained)
- 4 large garlic cloves, minced
- 14 oz can of beef broth
- salt and pepper to taste
- Break lasagna noodles in half and cook according to package, drain
- Season beef with salt and pepper, toss to coat with flour
- Heat oil in large skillet over medium-high heat.
- Add meat, any remaining flour and tomatoes to skillet.
- Cook until beef well browned, stirring often
- Add mushrooms and minced garlic. Cook additional 5 minutes.
- Add beef broth and cook 4 more minutes or until beef is cooked thoroughly.
- Add cooked noodles to skillet, stir to coat and heat through. (if needed, slowly add reserved tomato juice until desired consistency.)
Recipe by The Gingham Apron at https://www.theginghamapron.com/beef-and-pasta-toss/
3.3.3077