STEAK 'N ONION SOUP WITH ROASTED PORTABELLO MUSHROOMS
Recipe By :Mary Haskell
Serving Size : 4
3/4 cup penne pasta -- uncooked, or medium shell pasta
1 medium portobello mushroom -- cleaned, sliced (about 3/4 cup)
1 pound boneless beef sirloin steak -- (1-inch thick) cut into thin bite-sized strips
1/2 Vidalia onion -- coarsely chopped (about 1 cup)
2 garlic cloves -- crushed
1/4 teaspoon pepper
2 tablespoons olive oil
1 tablespoon all-purpose flour
1/2 teaspoon dry mustard
1/3 cup chopped fresh cilantro -- or parsley
1/4 cup dry sherry
1 14 1/2-ounce can nonfat beef broth
1 10 3/4-ounce can beef consomme
1/3 cup ketchup
1. Cook penne to desired doneness as directed on package. Drain; cover to keep warm.
2. Meanwhile, heat oven to 400 degrees F. Lightly spray 9-inch square pan with nonstick cooking spray. Place mushroom slices in sprayed pan. Bake at 400 degrees F. for 15 minutes. Remove from oven; set aside.
3. In medium bowl, combine beef strips, onion, garlic, salt, pepper and oil; toss to coat.
4. Heat Dutch oven or large saucepan over medium-high heat until hot. Add beef mixture; cook and stir 3 minutes. Sprinkle with flour and dry mustard; cook and stir an additional 2 minutes or until beef is browned.
5. Stir in mushroom, cilantro and sherry. Add broth, consommé and ketchup; mix well. Bring to a boil over medium-high heat. Reduce heat to low; simmer 10 minutes.
6. Stir in cooked penne. Let stand 5 minutes before serving.
Makes 4 (1 1/4-cup) servings
Source:
"Progresso Grand Prize Winner"
Recipe By :Mary Haskell
Serving Size : 4
3/4 cup penne pasta -- uncooked, or medium shell pasta
1 medium portobello mushroom -- cleaned, sliced (about 3/4 cup)
1 pound boneless beef sirloin steak -- (1-inch thick) cut into thin bite-sized strips
1/2 Vidalia onion -- coarsely chopped (about 1 cup)
2 garlic cloves -- crushed
1/4 teaspoon pepper
2 tablespoons olive oil
1 tablespoon all-purpose flour
1/2 teaspoon dry mustard
1/3 cup chopped fresh cilantro -- or parsley
1/4 cup dry sherry
1 14 1/2-ounce can nonfat beef broth
1 10 3/4-ounce can beef consomme
1/3 cup ketchup
1. Cook penne to desired doneness as directed on package. Drain; cover to keep warm.
2. Meanwhile, heat oven to 400 degrees F. Lightly spray 9-inch square pan with nonstick cooking spray. Place mushroom slices in sprayed pan. Bake at 400 degrees F. for 15 minutes. Remove from oven; set aside.
3. In medium bowl, combine beef strips, onion, garlic, salt, pepper and oil; toss to coat.
4. Heat Dutch oven or large saucepan over medium-high heat until hot. Add beef mixture; cook and stir 3 minutes. Sprinkle with flour and dry mustard; cook and stir an additional 2 minutes or until beef is browned.
5. Stir in mushroom, cilantro and sherry. Add broth, consommé and ketchup; mix well. Bring to a boil over medium-high heat. Reduce heat to low; simmer 10 minutes.
6. Stir in cooked penne. Let stand 5 minutes before serving.
Makes 4 (1 1/4-cup) servings
Source:
"Progresso Grand Prize Winner"