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Beef and Noodle Toss

Makes: 4 servings
Start to Finish 25 mins
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 1/2 ounce 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 (g) 161,
  • Cobalamin (Vit. B12) (g) 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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