So this is pretty simple, but good. BZP… Beef, Zucchini and Pasta. What can I say, I’m not known for my words. Serves 4-6.
- 3 tablespoons coarse salt
- 3 tablespoons paprika
- 2 tablespoons ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried thyme
- 1 lb beef sirloin,cut into 1-inch cubes (can substitute round eye, cheaper)
- 2 tablespoons canola oil
- 1 small vidalia onion, thinly sliced
- 2 garlic clove, minced
- 2 (15 1/2 ounce) cans beef broth, low fat and low sodium
- 1 (15 ounce) can tomato sauce
- 1/2 lb ditalini (or other long tubular pasta)
- 2 zucchini, diced into 1/4 inch slices
- 2 italian tomato, diced (canned is ok)
- Mix salt, paprika, pepper, garlic powder, onion powder, and thyme together. Set aside ~1 teaspoon. Store the rest for later recipies.
- Cut steak into 1-inch cubes. Season with the seasoning mix.
- In large skillet, heat 1 tablespoon of oil over medium-high heat. Add beef and cook until browned all over (approximately 3-5 minutes). Remove beef to a plate and cover to keep warm.
- Add and heat the remaining 1 tablespoon of oil in skillet. Add thinly sliced onion and minced cloves of garlic – saute 5 minutes.
- Add beef broth and tomato sauce and bring to a boil.
- Add pasta and cover skillet. Simmer for 8 minutes – stirring often.
- Add thickly diced (1/4 inch) zucchini and cook covered until zucchini is crisp-tender (approximately 6-8 minutes).
- Return beef to skillet and add diced tomatoes. Heat everything through for 1 minute.
- Top with basil (to your taste) before serving.