One-Pot Steak and Pasta Simmer
For a head start on this terrific chunky sauce with pasta cooked right in, freeze the meat already sliced into strips. Sprinkle with grated Parmesan cheese to serve.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| pro | 659 cal 39 g |
| total fat | 15 g |
| sat fat | 3 g |
| carb | 93 g |
| fibre 54 mg choL 1.201 mg sodium | 8 g |
| % RDI: | - |
| calcium | 10% |
| iron | 41% |
| vit A | 23% |
| vit C 28% folate | 40% |
-
1 tbsp (15 mL) vegetable oil
1 lb (500 g) top sirloin steak or fast-fry sirloin tip steak, cut in thin strips
3 cups (750 mL) sliced mushrooms
1 onion, chopped
2 cloves garIic, minced
1-1/2 tsp (7 mL) Italian herb seasoning
1/2 tsp (2 mL) each pepper and granulated sugar
1/4 tsp (1 mL) salt
1 jar (750 mL) chunky vegetable pasta sauce
3 cups (750 mL) small pasta shells
Preparation:
In large pot heat oil over medium high heat; brown beef in batches, about 5 minutes. Reduce heat to medium; add mushrooms, onion, garlic, herb seasoning, pepper, sugar and salt. Cook, stirring, for about 5 minutes or until vegetables are softened.
Add pasta sauce and 2 cups (500 mL) water; bring to boil. Stir in pasta; reduce heat, cover and simmer, stirring often, for about 15 minutes or until pasta is tender but firm.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »