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Italian Pepper Steak |
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Serves: 4 Print this RecipeServing Size 1 cup pasta + stir fry 1 pound boneless beef sirloin steaks or top round steak, 3/4 inch thick 2 tablespoons olive oil or vegetable oil 2 cups sweet pepper strips (green, red and/or orange) 1 medium onion, sliced and separated into rings (about 1/2 cup) 1 teaspoon dried oregano leaves, crushed 1/4 teaspoon garlic powder or 2 cloves garlic, minced 1/4 teaspoon pepper 1 can (11 1/8 oz) Campbell's Condensed Italian tomato soup 1/2 cup water 4 cups hot cooked fusilli or spaghetti 1. Slice beef across the grain into thin strips. In 10-inch skillet over medium-high heat, in 1 Tbsp hot oil, cook half of the beef until browned, stirring often. Remove; set aside. Repeat with remaining beef. 2. Reduce heat to medium. In same skillet, in remaining 1 Tbsp hot oil, cook sweet peppers, onion, oregano, garlic powder, and pepper until vegetables are tender, stirring often. 3. Stir in soup and water. Heat to boiling. Return beef to skillet. Heat through, stirring occasionally. Serve over fusilli. If desired, serve with garlic bread. EXCHANGES Starch 4 Meat, lean 3 Fat 1/2 PYRAMID SERVINGS Starch 3 1/2 Vegetable 1 Meat 1 NUTRITION FACTS Calories 504(122 calories from fat) Fat 14 g Saturated Fat 3 g Cholesterol 71 mg Sodium 569 mg* Carbohydrate 61 g Dietary Fiber 5 g Sugars 15 g Protein 33 g * >400 mg of sodium This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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