Wednesday October 14th

Bruschetta Minute Steaks






What You Need!

1 Tbsp. oil

6 thin boneless beef steaks (1/4 to 1/2-inch thick, 1-1/2 lb.)

2 large tomatoes, chopped (about 2 cups)

1 yellow pepper, finely chopped

1/4 cup Zesty Italian Dressing

1 pkg. (6 oz.) Stuffing Mix for Chicken, prepared as directed on package

1 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese

Make It!

HEAT oil in large skillet on medium-high heat. Add steaks; cook 1 min. on each side or until lightly browned on both sides.

MEANWHILE, mix tomatoes, peppers and dressing; spoon over steaks. Top with prepared stuffing; sprinkle with cheese.

REDUCE heat to medium-low; cover. Simmer 3 to 5 min. or until cheese is melted and steak is cooked to medium doneness (160°F.)

Pepper and herb beef stroganoff for Wednes day Oct 7th

Pepper & Herb Beef Stroganoff


INGREDIENTS

1 tablespoon butter or margarine

1/2 lb boneless beef sirloin steak, cut into thin bite-size strips

1/4 teaspoon garlic salt

1/4 teaspoon coarse ground black pepper

11/2 cups sliced fresh mushrooms (4 oz)

1/4 cup Progresso® beef flavored broth (from 32-oz carton)

1 tablespoon chili sauce

1/4 teaspoon dried thyme leaves

1/4 cup chive-and-onion sour cream

2 tablespoons chopped fresh parsley

Hot cooked noodles, if desired

DIRECTIONS

1. In 8-inch nonstick skillet, melt butter over medium-high heat. Add beef strips; sprinkle with garlic salt and pepper. Cook 2 to 3 minutes, stirring frequently, until browned.

2. Add mushrooms; cook 2 minutes, stirring frequently. Stir in broth, chili sauce and thyme. Cook 3 to 5 minutes, stirring occasionally, until flavors are blended.

3. Reduce heat to medium-low; stir in sour cream until well blended. Sprinkle with parsley. Serve over hot cooked noodles.