Steak & Pasta

Name: Steak & Pasta
Ingredients: 1 lb boneless beef top round, trimmed of fat and cut in 1-inch cubes; 2 tablespoons all-purpose flour; 1 12 cups reduced-fat beef broth; 12 cup dry white wine; 1 large onion, chopped; 2 teaspoons garlic, minced; 1 large carrot, sliced; 8 ounces mushrooms, sliced; 14 cup tomato paste; 2 tablespoons fresh parsley, chopped; 2 teaspoons dried oregano; 1 (14 1/2 ounce) can stewed tomatoes; pasta, of your choice

13 ingredients

10 steps

Ingredients

1 lb boneless beef top round, trimmed of fat and cut in 1-inch cubes
2 tablespoons all-purpose flour
1 12 cups reduced-fat beef broth
12 cup dry white wine
1 large onion, chopped
2 teaspoons garlic, minced
1 large carrot, sliced
8 ounces mushrooms, sliced
14 cup tomato paste
2 tablespoons fresh parsley, chopped
2 teaspoons dried oregano
1 (14 1/2 ounce) can stewed tomatoes
pasta, of your choice

Directions

1

Coat beef cubes with flour; set slightly apart in an ungreased shallow 3 to 3 1/2 quart baking dish.
2

Bake at 500 degrees for 20 minutes; remove from oven and let cool in dish for 5 minutes.
3

Reduce oven temperature to 350 degrees.
4

Add broth and wine to beef in baking dish; stir to loosen browned bits.
5

Stir in onion, garlic, carrot, mushrooms, tomato paste, parsley and oregano.
6

Cut up tomatoes; add tomatoes and their liquid to dish.
7

Cover tightly and bake until beef is very tender when pierced (about 2 1/2 hours).
8

When beef is almost done, cook pasta according to package directions.
9

Drain well.
10

Serve meat sauce over hot pasta.