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Campfire Beef & Pasta
Irene Eslinger, Coleharbor, ND

8 ounces tricolor rotini or other medium pasta
1˝ pounds beef sirloin or New York strip steak, cut into bite-size pieces
6 cloves garlic, minced
4 tablespoons olive oil, divided
1 medium onion, chopped
1 green pepper, chopped
1 can (15-ounce) pinto beans, undrained
1 can (14.5-ounce) diced tomatoes with garlic, basil, and oregano, undrained
1 can (15-ounce) tomato sauce
1 can (6-ounce) tomato paste
1 cup beef consume
1 can (4-ounce) chopped green chilies, drained
˝ cup Café or chardonnay wine
1 tablespoon brown sugar
1 tablespoon chopped fresh cilantro
1 teaspoon freshly ground pepper
1 teaspoon hot pepper sauce
˝ teaspoon salt
8 ounces cheddar cheese, shredded

Cook pasta according to package directions; drain.

In a Dutch oven over medium high heat, sauté garlic in 2 tablespoons oil for 1 minute. Add steak and brown lightly. Remove meat and set aside. Sauté onion and green pepper in remaining 2 tablespoons oil. Return beef to skillet. Stir in remaining ingredients except cheese. Simmer 20 to 30 minutes or until beef is tender and sauce thickens. Add pasta and mix. Top with shredded cheese.

Serves 6.