| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Eggs | 1 | Servings | ||
INGREDIENTS
| 1 | tb | Olive or vegetable oil; divided |
| 1 | lb | Beef flank steak cut in half lengthwise; then crosswise into 1/4-inch slices |
| 2 | c | Green pepper strips |
| 1 | c | Thinly sliced onion |
| 1 | Jar; (27 1/2 oz ) Ragú Light Pasta Sauce – Tomato & Herb No Sugar Added | |
| 3/4 | c | Low-sodium or reduced sodium beef broth |
| 2 | tb | Worcestershire sauce |
| 5 | c | (8 oz.) yolk-free egg noodles; uncooked |
INSTRUCTIONS
In large saucepan over medium-high heat, heat 1 teaspoon oil; cook meat, stirring frequently until done. Remove meat and pan juices; set aside. In same saucepan, add remaining oil; stir in green pepper and onion; cook 5 minutes or until tender, stirring frequently. Stir in pasta sauce, broth, Worcestershire sauce and meat with pan juices; heat to boiling. Reduce heat; simmer 10 minutes. Meanwhile, cook pasta according to package directions; drain. Toss hot pasta and sauce. 6 servings (about 1 1/3 cups each) Posted to brand-name-recipes by Abtaxel <[email protected]> on Apr 5, 1998
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