To save time, use pre-sliced mushrooms.

Reviews
Good dish. Really needs a clove or two of chopped garlic. Very tasty.
- Steve McG, Texas

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Strips of economical top round steak make a lean choice for this Italian-style tomato sauce whether you are counting calories or pennies.

 

Servings: Makes 4 main-dish servings.

Total: 25 mins

Rated:

 

 

Ingredients

8 ounces boneless beef top round steak

4 ounces packaged dried vermicelli or spaghetti

1 tablespoon cooking oil

1 medium onion, chopped (1/2 cup)

1 14-1/2-ounce can tomato wedges

1 9-ounce package frozen Italian-style green beans or cut green beans

1 4-ounce can sliced mushrooms, drained

1/2 of a 6-ounce can (1/3 cup) Italian-style tomato paste

1/2 teaspoon fennel seed, crushed (optional)

1/4 teaspoon pepper

1 tablespoon grated Parmesan cheese

Grated Parmesan cheese (optional)

 

Directions

1. Partially freeze meat. Trim fat from meat. Thinly slice meat across the grain into bite-size strips.

2. Cook pasta according to package directions. Drain; keep warm.

3. Meanwhile, for sauce, heat oil in a large skillet or wok over medium-high heat. Add meat and onion. Stir-fry for 2 to 3 minutes or until done.

4. Stir in undrained tomato wedges, green beans, mushrooms, tomato paste, fennel seed (if desired), and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 7 to 8 minutes or until slightly thickened, stirring frequently. Stir in Parmesan cheese.

5. Arrange pasta on individual plates or a large platter. Spoon the sauce over pasta. If desired, sprinkle with additional Parmesan cheese. Makes 4 main-dish servings.

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