Beef & Noodle Toss: From April 2011 issue of Better Homes and Gardens
8 oz Lasagna noodles
12 oz sirloin steak cut into bite-size pieces
2 Tbsp all purpose flour
1 Tbsp. olive oil
1 pint grape tomatoes
8 oz crimini or button mushrooms
4 cloves garlic, minced
1 14-oz. can of beef broth (home-made is best)
1. Break noodles in half; cook according to package directions. Drain (do not rinse).
2. Season beef with salt and pepper. Toss with flour. Heat oil in a skillet over medium-high heat. Add meat, any remaining flour and the tomatoes to skillet. Cook 3-4 minutes or until beef is well browned, stirring often. Add mushrooms and garlic. Cook 5 minutes more. Add broth; cook 3-4 minutes more or until beef is done and liquid is slightly thickened.
3. Add cooked noodles to skillet; stir gently to coat. Heat through. Spoon into pasta bowls to serve.
This is good with steamed green beans, Brussels sprouts, or broccoli.
My family loves it! Enjoy.