How to make it

  • 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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