Italian Beef Skillet

Prep: 30 minutes; Cook: 1¼ hours; Makes 6 servings.

1 pound boneless beef round steak

2 cups sliced fresh mushrooms

2 medium onions, chopped

1 medium green sweet pepper, seeded and chopped

1 stalk celery, chopped

1 14½-ounce can diced tomatoes with basil, garlic, and oregano, undrained

2 tablespoons water

1/8 to ¼ teaspoon crushed red pepper

6 ounces dried whole wheat or multigrain pasta, cooked according to package directions

2 tablespoons grated Parmesan cheese

Snipped fresh parsley (optional)

Step 1:

Trim fat from meat. Cut meat into six serving-size pieces. Lightly coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Add meat and cook until brown, turning to brown evenly. Remove meat from skillet; set aside.

Step 2:

Add mushrooms, onion, sweet pepper, and celery to skillet. Cook about 5 minutes or until vegetables are nearly tender, stirring occasionally. Stir in undrained tomatoes, water, and crushed red pepper. Return meat to skillet, spooning vegetable mixture over meat. Bring to boiling; reduce heat. Cover and simmer about 1¼ hours or until meat is tender, stirring occasionally.

Step 3:

Place steak on hot cooked pasta. Spoon vegetable mixture over steak. If desired, sprinkle with parsley. Serve with Parmesan cheese. Makes 6 servings.

From Better Homes and Gardens