BEEF AND NOODLE TOSS

Beef and Noodle Toss image

Provided by @MakeItYours

Number Of Ingredients 10

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8ounces lasagna noodles
12ounces boneless beef sirloin, cut into bite-size pieces
1/2teaspoon salt
1/2teaspoon ground black pepper
2tablespoons all-purpose flour
1tablespoon olive oil
1pint grape tomatoes (2 cups)
8ounces sliced cremini or button mushrooms
4cloves garlic, minced (2 teaspoons)
114 1/2 ounce can beef broth

Steps:

Break noodles in half; cook according to package directions. Drain (do not rinse).
Meanwhile, season beef with salt and pepper. Toss with flour. Heat oil in a 12-inch skillet over medium-high heat. Add meat, any remaining flour, and the tomatoes to skillet. Cook 3 to 4 minutes or until beef is well browned, stirring often. Add mushrooms and garlic. Cook 5 minutes more. Add broth; cook 3 to 4 minutes more or until beef is done and liquid is slightly thickened.
Add cooked noodles to skillet; stir gently to coat. Heat through. Spoon into pasta bowls to serve.
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