| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Esslöffel | Olive or vegetable oil; divided |
| 1 x ca. 450 g | Beef flank steak cut in half lengthwise; then crosswise into 1/4-inch slices |
| 2 Tasse | green Pepper strips |
| 1 Tasse | onion thinly sliced |
| 1 | Jar; (27 1/2 oz ) Ragú Light Pasta Sauce - Tomato & Herb No Sugar Added |
| 3/4 Tasse | Low-sodium or reduced sodium beef broth |
| 2 Esslöffel | Worcestershire Sauce |
| 5 Tasse | (8 oz.) yolk-free egg noodles; uncooked |
|
In large saucepan over medium-high heat, heat 1 teaspoon oil; cook meat, stirring frequently until done. Remove meat and pan juices; set aside.
In same saucepan, add remaining oil; stir in green pepper and onion; cook 5 minutes or until tender, stirring frequently.
Stir in pasta sauce, broth, Worcestershire sauce and meat with pan juices; heat to boiling. Reduce heat; simmer 10 minutes.
Meanwhile, cook pasta according to package directions; drain. Toss hot pasta and sauce.
6 servings (about 1 1/3 cups each)
|
|
Anmerkungen zum Rezept:
|
