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Beef and Noodle Toss
Ingredients
- 8 ounces lasagna noodles
- 12 ounces boneless beef sirloin, cut into bite-size pieces
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons all-purpose flour
- 1 tablespoon olive oil
- 1 pint grape tomatoes (2 cups)
- 8 ounces sliced cremini or button mushrooms
- 4 cloves garlic, minced (2 teaspoons)
- 1 14 1/2ounce can beef broth
Directions
1. Break noodles in half; cook according to package directions. Drain (do not rinse).
2. Meanwhile, season beef with salt and pepper. Toss with flour. Heat oil in a 12-inch skillet over medium-high heat. Add meat, any remaining flour, and the tomatoes to skillet. Cook 3 to 4 minutes or until beef is well browned, stirring often. Add mushrooms and garlic. Cook 5 minutes more. Add broth; cook 3 to 4 minutes more or until beef is done and liquid is slightly thickened.
3. Add cooked noodles to skillet; stir gently to coat. Heat through. Spoon into pasta bowls to serve.
Nutrition Facts
(Beef and Noodle Toss)
- Servings Per Recipe 4,
- cal. (kcal) 468,
- Fat, total (g) 16,
- chol. (mg) 40,
- sat. fat (g) 5,
- carb. (g) 52,
- Monosaturated fat (g) 7,
- Polyunsaturated fat (g) 1,
- fiber (g) 3,
- sugar (g) 5,
- pro. (g) 28,
- vit. A (IU) 729,
- vit. C (mg) 12,
- Thiamin (mg) 1,
- Riboflavin (mg) 1,
- Niacin (mg) 11,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 161,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 712,
- Potassium (mg) 755,
- calcium (mg) 50,
- iron (mg) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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