| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Dutch | Meat | 4 | Servings |
INGREDIENTS
| 1 | tb | Oil |
| 1 | lb | Boneless beef sirloin; cut into thin strips |
| 1 | md | Onion; coarsely chopped |
| 1 | md | Green bell pepper; coarsely chopped |
| 1 1/2 | c | Water |
| 1 | cn | (14-16 oz) diced peeled tomatoes; undrained |
| 1 | cn | (8-oz) tomato sauce |
| 1 | ts | Sugar |
| 3 | ts | Paprika |
| 1/2 | ts | Salt |
| 1/2 | ts | Caraway seed |
| 1/4 | ts | Pepper |
| 4 | oz | Uncooked rotini (spiral) pasta |
INSTRUCTIONS
Heat oil in 12-inch skillet or Dutch oven over medium-high heat until hot. Add beef strips; cook and stir 3-5 minutes or until browned. Add all remaining ingredients except rotini; mix well. Bring to a boil. Add rotini. Reduce heat to medium; cook uncovered 10-15 minutes or until rotini is tender, stirring occasionally. TIP: One 14-1/2-OZ or 16-OZ can whole tomatoes, cut up, can be substituted for the diced tomatoes. CALORIES: 390 SODIUM: 860MG CHOLESTEROL: 80MG FAT: 11G CARBOHYDRATE: 39G SAT: 3G From <Meals In Minutes>, a Pillsbury Classic Cookbook. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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