Creamy Beef Mostaccioli

Looking for a creamy beef, vegetable and pasta dish? Then check out this great dinner recipe. MORE+ LESS-

By Pillsbury Kitchens

June 25, 2010

Make with

Progresso Broth

Ingredients

oz. (1 1/2 cups) uncooked mostaccioli or penne (tube-shaped pasta)

3/4

cup low-fat plain yogurt

tablespoon cornstarch

tablespoon olive oil

3/4

lb. boneless beef round steak, cut into very thin strips

onion, cut into thin wedges

tablespoons all-purpose flour

1/2

cup beef broth

medium tomatoes, cut into bite-sized pieces

green bell pepper, cut into 1-inch squares

cup quartered fresh mushrooms

teaspoon dried basil leaves

1/2

teaspoon dried thyme leaves

1/2

teaspoon salt

1/2

teaspoon brown sugar

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1

Cook mostaccioli to desired doneness as directed on package. Drain; cover to keep warm.
2

Meanwhile, in medium bowl, combine yogurt and cornstarch; mix well. Set aside.
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

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.