Recipe

Steak And Pasta Recipe

	Chihuahua / All my dishes 8 months, 1 week ago One of my husband's favorite meals. Fun and easy to make. Good Housekeeping 1994. Prep:25m Cook:20m Servings:6	Chihuahua
	beefy satifying savory easy

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Ingredients

3 small Zucchini (about 6 oz. each)

3/4 pound Beef Top Round Steak

1 12-ounce package Mushrooms

2 medium-size Onions

3/4 16-ounce package Rigatoni or Ziti Macaroni

Salt

Salad Oil

1 C Beef Broth

1 Tbl. all-purpose Flour

1/4 C Red Wine Vinegar

2 tsp. Sugar

Directions

Cut each zucchini crosswise into 3 pieces, then cut each piece lengthwise into 6 wedges.

With knife held in slanting position almost parallel to the cutting surface, slice round steak crosswise into 1/8-inch-thick slices.

Cut each mushroom in half.

Cut each onion in half, then cut each half crosswise into 1/4-inch thick slices.

In saucepot, prepare rigatoni as label directs, using 2 tsp. salt in water. Drain rigatoni and return to saucepot; keep warm.

Meanwhile, in nonstick 12-inch skillet over high heat, in 2 tsp. hot salad oil, cook zucchini until tender-crisp and lightly browned; remove to large bowl; keep warm

Sprinkle steak with 1/4 tsp. salt. In same skillet in 1 tsp. hot salad oil, cook steak, stirring frequently, until browned; remove to bowl with zucchini.

In same skillet in 2 more tsp. hot salad oil, cook mushrooms 1 minute; add 2 Tbl. water and cook until mushrooms are tender; remove to same bowl.

In same skillet in 2 more tsp. hot salad oil, cook onions until tender and browned.

In small bowl, stir beef broth and flour until blended; stir into onions with red wine vinegar, sugar, and 1 tsp. salt; heat to boiling; boil 1 minute.

Stir onion mixture into saucepot with rigatoni; add steak and vegetables. Toss to serve.

Serve with crusty roll.

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