Recipe courtesy of the National Cattleman’s Beef
Association
Preparation facts
Yield: 6 servings
Ingredients
1- 1/2 lbs boneless beef round or chuck shoulder steaks, cut 1/2
inch thick
3 Tbs all-purpose flour
1 tsp salt
1/2 tsp pepper
2 Tbs vegetable oil
3/4 cup finely chopped carrots
3/4 cup finely chopped onion
3/4 cup water
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped celery
1/2 cup prepared picante sauce
1/4 cup ketchup
1 Tbs distilled white vinegar
2- 1/2 cups uncooked bow tie pasta, cooked
Directions
Cut beef steak into 6 pieces; pound to 1/4 inch thickness. Combine
flour, salt and pepper. Lightly coat beef with flour mixture.
Heat oil in Dutch oven over medium heat until hot. Brown beef in
batches. Pour off drippings.
Return beef to Dutch oven. Add remaining ingredients, except pasta;
bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 hours or until beef is
fork-tender. If sauce becomes too thick, stir in a little water. Serve over pasta.
Nutrition facts
Serving Size 1 serving
Calories 471
Calories from Fat 173 (37%)
% Daily Value*
29%Total Fat 19g
24%Saturated
Fat 4.9g
Polyunsaturated Fat 2g
Monounsaturated Fat 8.9g
23%Cholesterol 69mg
33%Sodium 799mg
16%Potassium 571mg
13%Total
Carbohydrate 38g
10%Dietary
Fiber 2.4g
Sugars 5g
Sugar Alcohols 0g
71%Protein 35g