 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
A zesty combination of beef, pasta, and vegetables that is just as good cold as served warm. Ingredients:
16 ounces penne pasta |
1/4 cup olive oil |
1 lb boneless beef chuck steak, cut into 1/4 inch strips |
1 large red onion, cut into thin wedges |
1 cup mayonnaise |
1/2 cup sour cream |
3 tablespoons prepared horseradish, drained |
1/2 teaspoon salt |
1/2 teaspoon pepper |
2 cups broccoli florets |
4 plum tomatoes, chopped |
Directions:
1. Cook pasta according to package directions. Drain, rinse, drain again, and cover to keep warm.
2. Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high heat. Add steak and onion and cook 4 to 5 minutes, or until steak is browned, stirring occasionally. Remove from heat.
3. In a large bowl, combine mayonnaise, sour cream, horseradish, salt, pepper, and remaining 3 tablespoons oil; mix well. Add cooked pasta, beef mixture, broccoli, and tomatoes. Toss until well combined and serve.
|
|