Gyro

I have not made this yet. But, it is on the menu for this week.

Gyro meat: 1 med onion, 2 lbs ground lamb or beef, 1 tbsp minced garlic, 1 tbsp dried rosemary, 1 tbsp dried marjoram, 2 tsp kosher salt, 1/2 tsp pepper -- Process onion in food processor 10-15 sec.  Squeeze out all juice using a tea or paper towel.  Return onion to food processor and add meat, garlic, and spices and process until it is a fine paste - about a minute - scraping as needed.  Cook in the oven in meatloaf form - 325 deg for 60-75 min (internal temp of 165 to 170) - thinly slice when done and serve in pita bread.

Tzatziki sauce: 16 oz plain yogurt, 1 med cucumber peeled, seeded and finely chopped, 4 cloves garlic, minced, 1 tbsp olive oil, 2 tbsp red wine vinegar, 5-6 minced mint leaves, pinch kosher salt.  Drain yogurt over a tea towel for 2 hours in the fridge.  Place cucumber in a tea towel and squeeze out liquid.  In a medium bowl, combine the yogurt, cucumber, olive oil, salt, garlic, vinegar and mint.  Stir well - can keep in fridge for up to a week.

Italian-Style Shepherd's Pie

From Favorite Brand Name Incredibly Easy Gluten-Free Recipes

1 pound poatoes, peeled and quartered
2-3 Tbsp. milk  (I used raw cow's milk.  You could use broth or milk of choice.)
3 Tbsp grated Parmesan cheese
1 pound ground beef
1 chopped onion (about 1/2 cup)
2 tsp Italian seasoning
1/4 tsp fennel seeds, finely crushed
1/8 tsp red pepper flakes
2 cups diced yellow summer squash
1 can (about 14 oz) chunky tomatoes
1 cup frozen corn
1/3 cup tomato paste

1 Preheat oven to 375 degrees.  Combine potatoes and enough water to cover in medium saucepan.  Bring to a boil.  Boil, uncovered, 20-25 minutes or until tender; drain.  Mash potatoes, adding enough milk to read desired consistency.  Stir in Parmesan cheese.  Set aside.

2 Brown beef and onion in large skillet over medium-high heat 6-8 minutes, stirring to break up meat.  Drain fat.  Stir in Italian seasoning, fennel seeds, and red pepper.  Add squash, tomatoes, corn, and tomato paste; mix well.  Spoon mixture into 2-quart casserole.  Spoon potatoes over top.

3 Bake 20-25 minutes or until meat mixture is bubbly.  Let stand 10 minutes before serving.

Stuffed Pepper Soup

We have been gone and this morning we were home and the weather was cool.  So, we picked all the good stuff out of our garden.  I could not bring myself to freeze all of it and, did I mention, the weather is cool.  So, the logical conclusion is...SOUP!

 

So, after looking on-line for a recipe, twice because my youngest takes great humor in closing my tabs or clicking on and opening ads.  I came across this recipe and proceeded to follow it very loosely, which for me is NEVER done with a new recipe.  But, did get great reviews from my husband.  :-)
So, after reading the recipe, I decided to start by browning my hamburger because I do not want all that grease in my finished soup which would be added if I added my raw hamburger to my veggies.
After browning the hamburger, while it was draining, I sweated my veggies.  These are the veggies at the beginning of cooking.

Once the veggies were tender, they looked like the picture above, I put the hamburger in.

I, then, added the rice and began adding tomatoes.  I'm not really sure how much tomato is in there.  I just kept pulverizing and adding till I thought it looked good.

So, here is my version of the recipe...

1 onion chopped
3 stalks celery chopped
4 small bell peppers chopped
1 pound hamburger browned
Garlic (Definitely used more than a clove)
1/2 cup white rice (uncooked)
Tomatoes
1/2 cup water
2 Tbsp sugar (I will probably use less next time)
Salt and fresh ground pepper to taste
Cinnamon

Brown your hamburger and drain.
While your hamburger is draining, put your onion, bell pepper, celery, and fresh chopped garlic in your soup pan.  (I used some of the hamburger grease that remained in the pan to sweat my veggies.  Or, you can use a little cooking oil.)
Let veggies cook until they are soft.
Put hamburger back in the pan.
Add rice, water, tomatoes, sugar, salt, and pepper.  Put a lid on it and let it cook till the rice is tender, roughly 45 minutes.  Watch it and stir it occasionally.  If it is looking like there isn't enough liquid, add more tomatoes.
Taste the soup at this point to make sure you like it.  You can add more salt, pepper, sugar.  When it is to your liking and the rice is cooked and a good sprinkle of cinnamon.  Stir and serve.  (I served with saltines because I thought it might need a little extra salt but didn't want to risk screwing up the goodness I already had going by adding to much salt.)

Beef Fried Rice

•  1 tablespoon olive oil
• 2 eggs, beaten
• 1/2 pound ground beef
• 2 green onions, sliced
• 3 cups cold cooked rice
• 1 cup bean sprouts
• 1/4 cup minced fresh cilantro
• 1/4 cup reduced-sodium soy sauce
• 2 tablespoons chunky peanut butter
• 1 teaspoon sugar
• 1/2 teaspoon garlic powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon ground ginger

Directions

• In a large skillet, heat oil over medium-high heat. Pour eggs into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are completely cooked, remove to a plate; set aside.
• In the same skillet, cook beef and onions over medium heat until meat is no longer pink. Stir the rice, bean sprouts and cilantro. In a small bowl, whisk the remaining ingredients until blended; stir into skillet. Chop egg into small pieces; stir into skillet and heat through. Yield: 4 servings.

On facebook, I am a member of a group called Food & Cheer.  One of the ladies in the group posted this recipe a week or so ago.  I made it for dinner Friday night.  Before I had even taken a bite, my husband was raving about how good it was.  I, also, took it to our church's potluck today.  Where my father-in-law requested the recipe.

Grilled Steak Pitas

Soooo good. Always love to see the Penzey's Catalog in the mail.

Yogurt Sauce:
2 cups plain Greek yogurt
1-2 T Dill Weed (to taste)
1/2 cucumber, peeled, seeded and minced
1/2 t salt (optional, to taste)

1 1/2 lbs. skirt steak (or sandwich steak or round steak pieces pounded a bit flatter)
1/2 cup fresh lemon juice (juice of 2-3 lemons)
1 t Turkish oregano
1/2 t pepper
1/2 t granulated garlic powder
4 pitas, halved
2 cups arugula or soft lettuce, washed and dried
1/2 cup crumbled feta cheese (about 2 oz)
1 tomato sliced

Make the yogurt sauce first. Put the yogurt in a bowl. Rub the dill weed between your hands over the bowl, so that the dill is broken up and releases its flavor. Add the cucumber and mix well. Add salt and mix. Taste and add more Dill and salt as desired. Refrigerate until ready to use.

Combine the steak, lemon juice, oregano, pepper and garlic in a zip-top bag or other closed container. Marinate for 10-30 minutes. Pre-heat grill while steak is marinating. Remove the steak from the bag and discard the marinade. Grill the steak to desired degree of done-ness; 3-4 minutes per side over high heat is a round estimate for medium-rare. Remove from the grill and let stand for 5-10 minutes before slicing. (I broiled mine in the oven 5 minutes on each side.)

While the stead is standing, fill each pita half with a few heaping spoonfuls of yogurt sauce, feta cheese, a bunch of arugula and tomato slices. Slice the steak diagonally across the grain into thin slices. Add steak to the pita and serve.

Nutritional Information: Servings 4; Serving Size 1 pita; Calories 590; Calories from fat 350; Total fat 38g; Cholesterol 110mg; Sodium 770mg; carbohydrate 48g; Dietary Fiber 3g; Protein 52

Steak Fajitas with Sweet Potato and Poblano

I'm starting to think we need a 'Mexican' label to organize these recipes. :)


2 Tbsp olive oil
1 large sweet potato (about 12 ounces) peeled and diced
1 medium onion
1 small poblano pepper, seeded and thinly sliced
Kosher salt and pepper
1 1/4 pounds skirt steak, cut into 4 pieces
1/2 cup sour cream
1 to 2 Tsp chopped chipotle chilies in adobo sauce (We used 1-2 Tbsp.)
8 small flour tortillas, warmed

Heat the oil in a large skillet over medium heat. Add the sweet potato, onion, poblano, salt and pepper. Cook, tossing occasionally, until tender, about 20 minutes.

Meanwhile, heat broiler. Season steak with salt and pepper. Place on a broiler proof rimmed baking sheet and broil for 3-4 minutes per side for medium-rare. Let rest five minutes before slicing.

In a small bowl, combine the sour cream and chipotles. Fill the tortillas and ENJOY!

Wish I had a picture, but, they were gone before that could happen.

French Dip Roast Beef Sandwiches & Asparagus and Green Beans with Tarragon Lemon Dip

French Dip Roast Beef Sandwiches

2 tablespoons butter
1 shallot, chopped
1 1/2 tablespoons flour
1 shot dry sherry (optional)
2 cans (14 oz each) beef consomme (not beef broth, in the soup ailse)
1 1/2 pounds deli-sliced roast beef (get from the deli counter so it doesn't stick together)
Steak seasoning blend uch a Montreal easoning by McCormick OR corse alt and freshly ground black pepper to taste
4 torpedo sandwich rolls, split
(provolone)

[What the recipe says:
In a large, shallow skillet over medium heat, melt the butter. Saute shallots in the butter 2 minutes. Add flour and cook 1 minute longer. Whisk in sherry and cook liquid out. Whisk in conomme in a slow strem. Bring sauce to a bubble and allow to simmer over low heat until sandwiches are ready to serve.

Pile roast beef loosely across a large work surface, and season with grill seasoning or salt and black pepper. Gather 4 ramekins or small soup cups for dipping sauce, and 4 split torpedo rolls. Uing tongs to help you assemble, dip meat into sauce and pil into roll. Set ramekins iwth extra suace next to the sandwiches.]

REALLY...
In a large, shallow skillet over medium heat, melt the butter. Saute shallots in the butter 2 minutes. Add flour and cook 1 minute longer. Whisk in conomme in a slow strem. Bring sauce to a bubble then dump in crockpot over the top of the roast beef. Cook on low until you are ready to make sandwiches.

Cut out wedge in center of roll. Put in a piece of provolone then use tongs to fill the sandwich with roast beef. Serve with a small bowl of the sauce to dunk it in.


Asparagus and Green Beans with Tarragon Lemon Dip
1 pound fresh asparagus, trimmed
1 pound fresh green beans, trimmed

Tarragon Lemon Dip
1 cup mayonnaise
The zest and juice of 1 lemon
1 small hallot, finely chopped
2 tablespoons chopped fresh tarragon (4 sprigs)
2 tablespoons chopped fresh flat-leaf parsley
a few grinds fresh black pepper
sprigs of tarragon and parsley, for garnish
(This makes WAY TOO MUCH dip. Purchase more asparagus and green beans.)

In a large skillet, cook asparaguas spears and green beans in 1 inch of salted boiling water, covered, 3 or 4 minutes. Drain and cool the vegetables and arrange them on a serving plate. Comvine dip ingredients in a small bowl and garnish with sprigs of parsley and tarragon and set along side vegetables on a serving dish.

Fresh Tomato Sauce and Meatballs / Meatball subs

Spaghetti and Meatballs...yum.

Meatball sub..yum.

This recipe is from the Penzeys Spice catalog. Check out their website for other recipes or to look at a catalog: http://www.penzeys.com/

Fresh Tomato Sauce:
2 large onions, chopped
2-4 cloves fresh garlic, minced
1/3 cup olive oil
5 cups fresh tomatoes, peeled and chopped (6-8 large tomatoes) [I did not peel them. I didn't even chop them particularly well. They still turned out well.]
1 t. salt
1 t. sugar
1 T Hungarian sweet paprika (I used 2 t. regular paprika)
1 t. California basil
1 Bay Leaf
1-2 T Turkish Oregano
1/4 to 1/2 t penzeys Freshly ground pepper
1/2 to 1 t California Crushed red peppers
2 6oz cans tomato paste

Heat the oil in a Dutch oven or stock pot. Add the onions and garlic and cook until soft. Stir in the tomatoes, salt, sugar and spices. Add the tomato pasta. Heat slowly, stirring often. Bring to a simmer and cook for approximately 30 minutes. Add the cooked meatballs and continue cooking for 15 additional minutes.


Meatballs:
1/4 cup fresh bread crumbs
4 cloves garlic, finely minced (1 tsp. minced garlic)
1 egg
1/4-1/2 t. ground nutmeg
1 t. salt
1/2 t freshly ground pepper
1 lb. lean ground beef
1 T. flour for dusting

In a bowl combine the bread crumbs, garlic, egg and seasonings with a fork. Add the meat and mix well. Form into 1 inch meatballs and dust with flour. Heat a non-stick pan over medium-high heat. Add the meatballs and brown on all sides (don't add oil unless you have to to prevent sticking-then use use 1 T. Drain on paper towels. Add the meatballs to Fresh Tomato Sauce. Freeze extra meatballs separately for another time if not serving many people- allow 4-5 meatballs per person.

Serves 6-8 people.

You can also add sliced mushrooms after the first 1/2 hour of cooking the sauce.
This sauce, I think, is best over angel hair pasta.

Beef and Bean Chili

This recipe is for 4 meals with 4 servings each, divide accordingly for a single meal.

1/4 cup olive oil
3 large red onions, chopped
4 green bell peppers, chopped
8 cloves garlic, chopped
3 lbs ground beef chuck
1 6oz can tomato paste (use one whole can for a batch)
1 tablespoon cumin (use one tablespoon per batch!!!)
3 tablespoons chili powder
4 28oz cans diced tomatoes
4 15oz cans kidney beans, rinsed
4 oz semisweet chocolate, chopped
Kosher salt and black pepper
1/4 cup red wine vinegar

Divide the oil between 2 large pots and heat over medium heat. Divde the onions, bell peppers, and garlic between the pots and cook, stirring occasionally, until tender, 12 to 15 minutes.

Divide the beef between the pots, in crease heat to medium-high, and cook, breaking it up with a spoon, until it's no longer pink, 8 to 10 minutes. Divide the tomato paste, chili powder, and cumin between the pots and cook, stirring, for 2 minutes.

Divide the tomatoes (with their juices), beans, and chocolate between the pots. to each pot, add 1 cup water, 1 1/2 t salt, and 1/2 teaspoon pepper and bring to a boil. reduce heat and simmer, stirring occasionally, until slightly thickened,25 to 30 minutes. Dividing evenly between the pots, stir in the vinegar.

TO EAT TONIGHT
Dig in!

TO FREEZE AND REHEAT LATER
Freeze the chili in four 2qt or eight 1qt freezer-safe containers for up to 3 months. To reheat, thaw the chili and cook, covered, in a saucepan over medium heat, stirring occasionally, until heated through, 15 to 20 minutes.

Serve with...
Sliced avocado and chopped red onion.


HERE is the link for one patch of this recipe on the Real Simple website.

This recipe is approximately $8 for one recipe.

Roast beef and Cheddar roll-ups

4oz cream cheese, softened
2 T prepared horseradish
4 large flour tortillas
1 head romaine lettuce, tough ribs removed (I use spinach)
8oz thinly sliced deli roast beef
4 oz Cheddar, thinly sliced

In a small bowl, combine the cream cheese and horseradish. Spread
evenly over each tortilla.

Layer the tortillas with the lettuce, roast beef, and Cheddar and roll up.

Indonesian Beef Satay

1 pound skirt or flank steak, trimmed
3 tablespoons fresh lime juice
2 tablespoons reduced-sodium soy sauce
1 tablespoon Asian fish sauce
2 teaspoons dark brown sugar
2 garlic cloves, minced
1/2 teaspoon curry powder
1/8 teaspoon crushed red pepper
16 (9-inch) bamboo skewers, soaked in water for 30 minutes

Peanut Sauce:
1 tablespoon canola oil
1/4 cup minced shallots
2 garlic cloves, minced
3/4 teaspoon Thai red curry paste (we used Thai Kitchen brand)
1/3 cup creamy peanut butter
2 tablespoons hoisin sauce
2 teaspoons dark brown sugar
2/3 cup water
1 tablespoon fresh lime juice

1. To make the satay: If using skirt steak, cut the meat crosswise into 4 pieces, each about 4 inches long. Slice each piece across the grain into 4 strips 1 inch wide. Lightly pound the strips to flatten them. If using flank steak, halve the meat lengthwise, then thinly slice it across the grain into 30 to 40 1/4-inch strips. (Tip: Partially freezing the meat for 45 minutes makes it easier to slice).

2. Whisk the lime juice, soy sauce, fish sauce, dark brown sugar, garlic, curry powder, and crushed red pepper in a medium bowl. Add the steak and toss gently. Cover and set aside at room temperature for 30 minutes.

3. Prepare your grill or heat a grill pan to medium-high. Lightly oil the grates or pan.

4. Thread 1 piece of skirt steak, or 2 to 3 pieces of flank steak, onto the skewers, stretching each piece taut to maximize contact with the grill.

5. Grill the skewers until the steak is seared and just cooked through,
about 2 minutes per side. Serve with the Peanut Sauce. Serves 4. SAFETY
NOTE: If you plan to eat right off the skewer, be sure to use bamboo
(not metal) to avoid burns.

6. To make the peanut sauce: Heat the oil in a small saucepan. Add the
shallots, garlic, and Thai red curry paste and sauté over medium-low
heat until the shallots and garlic are just tender and fragrant, about 3
minutes.

7. Stir in the peanut butter, hoisin sauce, dark brown sugar, and water.
Bring the mixture to a boil and simmer for 1 minute. Stir in the lime
juice and let the sauce cool slightly. Serve warm or at room
temperature. Makes 1 2/3 cups.

Chicago Style Italian Beef Sandwiches

9-10 pounds Top Inside Beef Round
3 Garlic Cloves, crushed
2 quarts Water
½ cup Chopped Oregano
¼ cup Salt
¼ cup Pepper
1 tsp. Red Pepper Flakes
35 French Rolls
1 ½ pounds sliced Mozzarella Cheese
Roast meat 10-12 minutes per pound for medium.
130 degrees for rare.
140 degrees for medium.
Heat oven to 400 degrees. Place sirloin in roasting pan. Dry roast
for 15-20 minutes.
Remove pan from oven and add water, oregano, garlic, salt, pepper, and pepper flakes. Return to oven and roast at 350 degrees for 2-2 ½ hours (no lid).

Remove from oven. Rest 15 minutes. Thinly slice. Serve on rolls
with juice for dipping.

Garnish with sliced sweet bell peppers and hot giardinara.

Cumin-Crusted Pot Roast with Sweet Potatoes and Parsnips

Browning the pot roast before it braises maximizes the flavors in the dish by creating a caramelized crust on the meat.

1 ½ T instant minced onion
1 T cumin seeds
1 t-dried oregano
½ t garlic powder
½ teaspoon freshly ground black pepper
1 ¼ t salt, divided 3 lb boneless chuck roast, trimmed
Cooking spray
4 small onions, each cut into 8 wedges
4 garlic cloves, thinly sliced
2 T balsamic vinegar
1 (14 oz) can fat-free, less-sodium beef broth
1 14.5 oz can diced tomatoes, drained
3 cups (1/2 inch) cubed peeled sweet potatoes
2 cups chopped peeled parsnips
2 cups (1/2 in) pieces green bell pepper
1/3 cup chopped fresh parsley

1. Preheat oven to 350

2. Combine first five ingredients in a spice or coffee grinder; process until finely ground. Stir in ½ t salt. Lightly coat roast with cooking spray; rub spices mixture over roast.

3. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add roast to pan, and cook for six minutes turning to brown on all sides. Remove roast from pan. Add onions to pan; sauté three minutes or until lightly browned. Add garlic, and sauté for one minute. Add balsamic vinegar, beef broth, and diced tomatoes; bring to a boil. Return roast to pan; cover. Bake at 350 for two hours, turning roast after one hour.

4. Add potatoes, parsnips, and bell pepper to pan; cover and bake an additional one hour or until vegetables are tender. Remove roast from pan, and let stand for 15 minutes. Shred meat with two forks. Stir remaining ¼ t salt and parsley into vegetable mixture. Serve roast with vegetable mixture and cooking liquid.

Easy Beef Stroganoff

1 12oz package egg noodles
1 tablespoon live oil
1 small yellow onion, thinly sliced
½ teaspoon kosher salt
1 4- to 4.5- oz can or jar sliced mushrooms, drained
1 green bell pepper, thinly sliced
2 10-oz package fully cooked beef strips
1 8oz container sour cream 2 ½ T steak sauce

Cook the noodles according to the package directions. Meanwhile, in a large sauce pan, over medium heat, heat the oil. Add the onion and salt. And cook for five minutes. Add the beef and cook until warmed through about 8 minutes. In a small bowl, combine the sour cream nd steak sauce and stir the mixture into the beef and mushrooms,. Divide the drained noodles among individual plates and top with the stroganoff.

Speedy Sloppy Joe

1 7.5 oz tube refrigerated buttermilk biscuits
(I make my own sage cheese biscuits and serve with sauté veggies from the garden.)
1 tablespoon olive oil
1 pound ground turkey or beef
Kosher salt and pepper
1 cup fresh salsa

Bake the biscuits according to the package directions. Let cool before slicing each biscuit in half. Meanwhile, heat the oil in a skillet over medium-high heat. Add the turkey and cook until no trace of pink remains, about seven minutes. Season with ½ t salt and ¼ t pepper. Stir in the salsa and cook until heated through, about two minutes more. Place the bottom halves of the biscuits on a plate. Top with the meat mixture and sandwich with the remaining biscuit halves.

Taco Salad Bowls

tortillas
chili powder
cumin
ground beef
carrots shredded
thick salsa
beans (soy, pinto, whatever is handy)
spinach, washed and torn
1 large tomato, diced
shredded cheese

Spray tortillas. Put over 3 in ball of foil or small ceramic bowl on a baking sheet. Bake at 425 for 6-8 minutes or until the tortillas are golden brown. They will drape as they bake.

Brown meat with carrots and spices on medium-high heat, stirring occasionally. Add 1/2 cup salsa or more and the beans; cook 2 minutes or until heated through, stirring occasionally.

In each bowl, put shredded spinach, meat mixture, diced tomato, and shredded cheese. You can also top it with cilantro and/or sour cream.

Beef Fajitas

1 ½ lb beef sirloin steak, thinly slices
½ cup Kraft Light Zesty Italian Reduced Fat Dressing, divided
2 large green peppers, cut into strips
1 large onion, cut into wedges
16 Tortillas
1 cup Sharp Cheddar cheese
1 cup sour cream
½ cup salsa

Combine steak and ¼ cup of the dressing in glass bowl; cover. Refrigerate 1 to 2 hours to marinate, stirring occasionally. Remove steak; discard marinade.

Cook steak in remaining ¼ cup dressing in large skillet on medium-high heat 5 to 6 minutes or until no longer pink. Remove steak; keep warm.

Add peppers and onion, cook until tender. Add steak: cook until heated through. Serve in warm tortillas topped with cheese, sour cream and salsa.

Layered Enchilada Bake

1 pound lean ground beef
1 large onion, chopped
2 cups salsa
1 can (15 oz) black beans, drained, rinsed
¼ cup zesty Italian dressing
2 T taco seasoning mix
6 flour tortillas (8 inches)
1 cup sour cream
1 pkg Mexican style shredded four cheese

Spray a 13 x 9 inch baking dish. Brown meat with onions in large skillet on medium-high heat; drain. Add salsa, beans, dressing and chili powder; mix well. Put some meat mixture at the bottom of the pan to start. Then arrange three of the tortillas in single layer on bottom of prepared baking dish; cover with layers of half each of the meat mixture, sour cream and cheese. Repeat all layers Cover with foil.

Cook now: preheat oven to 400 degrees. Bake, covered 30 minutes. Remove foil. Bake an additional 10 minutes or until casserole is heated through and cheese is melted Let stand five minutes before cutting to serve.

Cook later: Freeze assembled uncooked casserole for up to three months. Preheat oven to 400 degrees. Bake, covered, one hour. Remove foil. Bake an additional 15 to 20 minutes or until casserole is heated through and cheese is melted. Let stand five minutes before cutting to serve. Top with chopped tomatoes, shredded lettuce and chopped cilantro.

Grandma Dixie's Spaghetti Sauce

1 pound Ground Beef
2 tsp. Chili Powder
1 ½ Oregano
1 tsp. Sugar
1 tsp. Salt
1 tsp. Garlic Salt
2 ¼ cups Tomato Juice
6 ounces Tomato Paste

Pasta with beef, broccoli and tomatoes

3 cups uncooked radiatore or rotini pasta
¾ pound beef boneless sirloin, cut into ¼- inch strips
½ teaspoon pepper
1 package (16 oz) fresh or frozen broccoli cuts
1 can (14 ½ oz) diced tomatoes with roasted garlic, undrained
1 can (14 ½ oz) beef broth
2 tablespoons cornstarch
2 tablespoons Worcestershire sauce

1. Cook and drain pasta as directed on package.

2. Meanwhile, spray 12-inch skillet with cooking spray; heat over medium-high heat. Add beef to skillet; sprinkle with pepper. Cook 2 to 3 minutes, stirring frequently, until brown. Stir in broccoli, tomatoes and broth; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until broccoli is crisp-tender.

3. Mix cornstarch and Worcestershire sauce; stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Toss beef mixture and pasta.