Sunday, May 1, 2011

Beef Noodle Toss

8 oz lasagna noodles
12 oz boneless beef sirloin, cut into bite size pieces
2 tbsp all-purpose flour
1 tbsp olive oil
1 pint grape tomatoes (2 cups)
8 oz slicked mushrooms
4 garlic cloves, minced
1 14 oz can beef broth

Break noodles in half and cook according to package directions. Drain (do not rinse). 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 3-4 minutes or until beef is well browned, stirring often. Add mushrooms and garlic. Cook 5 minutes more. Add broth; cook 3-4 minutes more or until beef is done and liquid is slightly thickened. Add cooked noodles to skillet; stir gently to coat. Heat through. Spoon into pasta bowls to serve.

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