Ingredients:
1 beef top sirloin steak, cut into strips
1 pound fresh asparagus, trimmed and cut into pieces
1 large tomato, diced
4 green onions, chopped
4 garlic cloves, minced
1/2 cup dry red wine
3 cups uncooked bow tie pasta
1 cup sliced fresh mushrooms
3/4 cup reduced-sodium beef broth, divided
2 tbsp sliced ripe olives, drained
1 tbsp cornstarch
1 tbsp olive oil
1 tsp dried basil
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
[Source: Taste Of Home]
How To Make:
1. Cook pasta according to package directions. Drain.
2. Combine flour and 1 / 4 cup broth, stirring until smooth, set aside.
3. In non-stick skillet, saute beef until the meat is not red anymore. Add the asparagus, onion, garlic, and saute for 2 minutes.
4. Add mushrooms, tomatoes, basil and oregano, saute for another 2 minutes until the vegetables crisp.
5. Add wine, remaining broth, olive oil, salt and pepper. Then add the flour mixture. Simmer until thickened.
6. Serve pasta with beef mixture.
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