North Dakota Wheat Commission dtn events about resources stay
buyers wheat consumers research publications
















Printer Friendly
Previous | Next 1 of 7

Print | 3X5 | 4X6 | Full Page |

Creamy Beef Pasta Topping
Marlys Scherbenske, Lehr, ND

Serve with 12-16 ounces fusilli, linguini, penne, rotelle or other medium to long pasta shape, cooked according to package directions.

¼ cup olive oil
1 large onion, chopped
7 green onions, cut horizontally and sliced into 2-inch pieces
3 cloves garlic, minced
¾ pound sirloin steak, cut into ¼x2-inch slices
8 ounces canned, sliced mushroom, drained
1 red bell pepper, cut into thin strips
1 green pepper, cut into thin strips
¼ cup chopped fresh basil or 2 teaspoons crushed, dried basil leaves
¾ teaspoon hot pepper sauce
3 cups canned whole tomatoes, chopped
Salt, to taste
Black pepper, to taste
1 can ready-to-eat cream of mushroom soup with cracked pepper and herbs*
2 tablespoons chopped parsley

In large skillet over medium heat, sauté onions and garlic in hot oil until golden, about 4 to 5 minutes. Stir in beef slices and brown 5 to 8 minutes or until meat is tender. Add mushroom, peppers, basil, pepper sauce, tomatoes with juice, salt and pepper. Boil over medium-high heat, 4 to 5 minutes. Reduce heat to low and add mushroom soup; simmer 15 to 20 minutes, covered, until sauce thickens, stirring frequently.
Combine sauce with pasta; toss lightly. Garnish with chopped parsley. Makes six 1-cup serving.

If ready-to-eat mushroom soup is unavailable, substitute by mixing one 10¾-ounce can condensed cream of mushroom soup, ½ cup milk, 1/8 teaspoon pepper and ½ teaspoon dried Italian herbs.

Nutritional Information
Each serving provides: 330 calories, 20 g protein, 21 g carbohydrates, 5 g fiber, 19 g fat, 52 mg cholesterol, 31 mcg folate, 3.5 mg iron, 670 mg sodium.