Recipe - Saucy Peppersteak And Pasta

1 tablespoon Olive or vegetable oil;
divided
1 pound Beef flank steak cut in half
lengthwise; then crosswise
into 1/4inch slices
2 cup Green pepper strips
1 cup Thinly cut or sliced up onion
1 Jar; (27 One half ounce ) Ragú Light
Pasta Sauce Tomato & Herb
No Sugar Added
Three fourths cup Lowsodium or reduced sodium
beef broth
2 tablespoon Worcestershire sauce
5 cup (8 oz.) yolkfree egg
noodles; uncooked

In large saucepan over mediumhigh heat, heat 1 teaspoon oil; cook meat,
stirring frequently until done. Remove meat and pan juices; set aside.

In same saucepan, add remaining oil; stir in green pepper and onion; cook 5
minutes or until tender, stirring frequently.

Stir in pasta sauce, broth, Worcestershire sauce and meat with pan juices;
heat to boiling. Reduce heat; simmer 10 minutes.

Meanwhile, cook pasta according to package directions; drain. Toss hot
pasta and sauce.

6 servings (about 1 1/3 cups each)

Posted to brandnamerecipes by Abtaxel Abtaxel@aol.com on Apr 5, 1998