Creamy Beef Mostaccioli

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  • 30 min prep time
  • total time
  • 15 ingredients
  • 4 servings

Ingredients

5
oz. (1 1/2 cups) uncooked mostaccioli or penne (tube-shaped pasta)
3/4
cup low-fat plain yogurt
1
tablespoon cornstarch
1
tablespoon olive oil
3/4
lb. boneless beef round steak, cut into very thin strips
1
onion, cut into thin wedges
2
tablespoons all-purpose flour
1/2
cup beef broth
2
medium tomatoes, cut into bite-sized pieces
1
green bell pepper, cut into 1-inch squares
1
cup quartered fresh mushrooms
1
teaspoon dried basil leaves
1/2
teaspoon dried thyme leaves
1/2
teaspoon salt
1/2
teaspoon brown sugar

Directions

  1. 1 Cook mostaccioli to desired doneness as directed on package. Drain; cover to keep warm.
  2. 2 Meanwhile, in medium bowl, combine yogurt and cornstarch; mix well. Set aside.
  3. 3 Heat oil in large skillet or Dutch oven over medium-high heat until hot. Add beef and onion; cook and stir until beef is browned. Add flour; stir until well blended. Add all remaining ingredients except mostaccioli and yogurt mixture. Cover; cook over medium heat for 5 to 8 minutes or until vegetables are crisp-tender, stirring occasionally.
  4. 4 Remove skillet from heat. Gradually stir 2 cups beef mixture into yogurt mixture, stirring constantly. Return beef and yogurt mixture to skillet; cook and stir over medium heat until bubbly. Add cooked mostaccioli to beef mixture; toss to combine.

Notes

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Nutrition Information

Recipe Step Photos

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