A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Beef And Pasta Primavera
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- #84860
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 pound boneless beef top sirloin steak, cut 1-inch thick
8 ounces uncooked bow tie or corkscrew pasta
1 tablespoon olive oil
2 cloves garlic, minced
1/4 teaspoon salt
2 1/2 cups frozen vegetable mixture, defrosted
1/2 cup ready-to-serve beef broth
1/8 teaspoon crushed red pepper, more to taste
1 1/2 cup cherry tomatoes, cut in half
1/4 cup lightly packed fresh basil, thinly sliced
1/4 cup freshly grated Parmesan cheese
directions
Cook pasta according to package directions. Drain and keep warm.
Meanwhile, cut beef steak lengthwise in half, then crosswise into 1/8-inch thick strips.
Heat half of the oil in large nonstick skillet over medium-high heat until hot. Add half of the beef and half of the garlic, then stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove to large bowl. Repeat with remaining oil, beef and garlic. Keep warm.
Combine vegetable mixture, broth and red pepper in same skillet and cook 3 to 4 minutes over medium-high heat until vegetables are crisp-tender, stirring occasionally.
Add vegetable mixture, pasta, tomatoes and basil to beef. Toss to combine. Sprinkle with cheese.
added by
easybaker
nutrition data
Nutritional data has not been calculated yet.
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