Beef and Artichoke Skillet
Filed Under (Recipes) by chilli on 11-11-2007
Tagged Under : Artichoke, Beef, Skillet
INGREDIENTS
- 1 lb thin-cut round steaks , trimmed of all fat and cut into small strips
- salt, to taste(optional)
- pepper
- 1 cup chopped onions
- 1 red bell pepper, seeded and cut into 1/2 inch wide strips
- 1 tablespoon olive oil
- 1/2 cupfat-free low-sodium chicken broth or regular regular chicken broth, divided
- 1 (15ounce)can low-sodium tomato sauceor regular regular tomato sauce
- 1 (13 3/4ounce)can water-packed artichoke hearts, quarters drained and tough outer leaves removed
- 1 1/2 teaspoonsitalian seasoning
- 4 ounces penne pasta, cooked according to package directions
DIRECTIONS
- Sprinkle the round steak with salt (if desired) and pepper, in a 12-inch skillet coated with nonstick spray, cook the round steak over medium heat until browned on all sides, stirring frequently, about 4-5 minutes, remove with a slotted spoon, and reserve.
- In the skillet, combine the onion,pepper, oil, and 2 TBSP of the broth, cook over medium heat, stirring frequently, until the onion is tender, about 5-6 minutes.
- Return the meat to the pan, add the tomato sauce and remaining broth, add the artichoke hearts and italian seasoning, stir to mix well, bring to a boil, reduce the heat, cover, and simmer 25-30 minutes until meat is tender.
- Add pasta to sauce and stir to mix well, serve from the skillet.
Social Bookmark
