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Peppered Beef with Pasta |
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Serves: 2
Print this Recipe
1/2 pound boneless beef sirloin steaks, about 1/2 inch thick
1/2 teaspoon coarsely ground pepper
2 tablespoons tomato paste
1 tablespoon red wine vinegar
1 teaspoon chopped fresh or 1/2 teaspoon dried thyme leaves
1 medium bell pepper, chopped (1 cup)
1 small onion, chopped (1/4 cup)
2 cups hot cooked farfalle (bow-tie) pasta or soba noodles (2 ounces
Cut beef into 2 serving pieces. Rub both sides of beef with coarsely ground pepper. Heat 10-inch nonstick skillet over medium-high heat. Cook beef in skilled 4 minutes on each side, turning once. Stir in remaining ingredients except pasta. Reduce heat to medium-low. Cook uncovered about 5 minutes, stirring occasionally, until beef is medium doneness (160°). Serve sauce over beef and pasta.
1 Serving: Calories 330 (Calories from Fat 35); Fat 4g (Saturated 2g); Cholesterol 55mg; Sodium 170mg; Carbohydrate 49g (Dietary Fiber 4g); Protein 28g.
From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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