Ingredients Jump to Instructions ↓

  1. 8 ounces lasagna noodles

  2. 12 ounces boneless beef sirloin, cut into bite-sized pieces

  3. 2 tablespoons all-purpose flour

  4. 1 tablespoon olive oil

  5. 1 pint grape tomatoes (2 cups)

  6. 8 ounces sliced crimini or button mushrooms

  7. 4 cloves garlic, minced or (2 teaspoons)

  8. 1 14-ounce can beef broth

Instructions Jump to Ingredients ↑

  1. Directions 1. Break noodles in half; cook according to package directions. Drain (do not rinse).

  2. Meanwhile; season beef with 1/2 teaspoon each salt and pepper. Toss with flour. Heat oil in a 12-inch skillet over medium-high heat. Add meat, any remaining flour, and the tomatoes to skillet. Cook 3 to 4 minutes or until beef is well browned, stirring often. Add mushrooms and garlic. Cook 5 minutes more. Add broth; cook 3 to 4 minutes more or until beef is done and liquid is slightly thickened.

  3. Add cooked noodles to skillet; stir gently to coat. Heat through. Spoon into pasta bowls to serve. Makes 4 servings.


Send feedback