| 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 <Abtaxel@aol.com> on Apr 5, 1998
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