| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Beef |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Beef boneless sirloin steak |
| 3 |
c |
Asparagus; about 1 pound |
| 1 |
c |
Sliced onions; 2 medium |
| 1 1/2 |
c |
Beef broth |
| 4 |
c |
Cooked bow-tie shape pasta; farfalle |
| 1 |
c |
Tomato puree |
| 3 |
tb |
Chopped fresh -or- |
| 1 |
tb |
Dried basil leaves |
| 3 |
tb |
Chopped sun-dried tomatoes; not oil-packed |
| 1/4 |
ts |
Pepper |
| 2 |
tb |
Freshly grated Parmesan cheese |
INSTRUCTIONS
Spray 12-inch skillet with nonstick cooking spray. Trim fat from beef. Cut
beef into 2-inch strips. Cut strips crosswise into 1/8- inch slices. Heat
skillet over medium heat until hot. Cook asparagus, onions and 1 cup of
the broth 5 tp 7 minutes, stirring occasionally, until liquid has
evaporated; remove from skillet.
Add beef to skillet. Cook, stirring frequently, about 2 minutes or until
beef is no longer pink. Return vegetables to skillet. Add remaining broth
and ingredients except cheese; cook, stirring frequently, about 2 minutes
or until mixture is hot. Sprinkle with cheese..
Recipe By : Low-Fat
Posted to MC-Recipe Digest V1 #264
Date: Mon, 28 Oct 1996 00:14:10 -0500
From: ctlindab@usa.nai.net
NOTES : per serving 315 calories with 5 grams fat
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