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Italian Beef Tenderloin and Pasta

Total prep and cooking time: 2 ¼ minutes

  • 1 ¼ pounds Omaha Steaks Tenderloin Tips
  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 1 large clove garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 1 can (14 ½ ounces) Italian-style stewed tomatoes, undrained, broken up
  • 1 can (13 ¾ to 14 ½ ounces) ready-to-serve beef broth
  • ¼ cup dry red wine
  • ½ pound small mushrooms, halved
  • 4 ounces uncooked mostaccioli (1 ½ cups)
  • 2 tablespoons grated Parmesan cheese

  1. Heat oil in Dutch oven over medium heat until hot. Brown tenderloin tips, ½ at a time; remove. Pour off drippings.
  2. Add onion, garlic and Italian seasoning to Dutch oven; cook and stir 2 minutes. Add beef, tomatoes, broth and wine; bring to a boil. Reduce heat; cover tightly and simmer 1 ½ hours or until beef in tender
  3. Stir in mushrooms and mostaccioli; continue cooking, covered, 20 minutes. Uncover; continue cooking 10 minutes or until pasta is tender. Stir in cheese.

Makes 4 servings.

Nutrition information per serving: 329 calories; 36g protein; 16g carbohydrate; 13g fat; 270mg sodium;110mg cholesterol; 4.2mg niacin; 0.4mg vitamin B6; 3.5mcg vitamin B12; 5.2mg iron; 9.3mg zinc.

Recipe courtesy of The Beef Checkoff

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