Wednesday, August 18, 2010

Pasta with Beef, Broccoli, and Tomatoes

This recipe came from the Betty Crocker Sunday Dinner Cookbook, and it was yummy! It was fun to incorporate beef steak and everyone seemed to like the flavor of the dish. My only complaint was that the sauce didn't thicken as much as I wanted it to, so next time I think I will add 3 or 4 tablespoons of cornstarch instead of just the 2. And the instructions didn't originally state to season with salt and pepper to taste at the end of cooking, but it's a must!
Pasta with Beef, Broccoli and Tomatoes

3/4 lb boneless sirloin beef steak
3 cups (9 oz.) uncooked radiatore pasta (I couldn't find it at the store so I used rotini)
1/2 tsp pepper
1 pkg (16 oz.) frozen broccoli cuts, thawed
1 (14-1/2 oz.) can diced tomatoes with roasted garlic, undrained (I used Italian diced tomatoes)
1 (14-1/2 oz.) beef broth (or about 2 cups beef broth)
2 Tbl cornstarch
2 Tbl Worcestershire sauce
salt & pepper, to taste

Trim the fat from the steak and cut it into 1/4 inch strips.

Cook and drain the pasta according to package instructions. Spray a 12-inch skillet with cooking spray and heat ofer medium-high heat. Add beef to skillet. Sprinkle with pepper. Cook for 2-3 minutes, stirring frequently until brown.

Stir in broccoli, tomatoes and broth. Reduce heat. Cover and simmer about 10 minutes, stirring occassionally, until broccoli is crisp-tender.

Mix cornstarch and worcestershire sauce. Stir into the beef mixture. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Season with salt and pepper as needed. Toss beef mixture and pasta.

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