• 1-1/4 lbs. boneless beef round steaks, lean
• vegetable cooking spray
• 1 cup onion, chopped
• 1 cup green bell pepper, chopped
• 1 clove garlic, crushed
• 1/4 cup shallots, dried
• 1-2/3 cups canned whole tomatoes, undrained and chopped
• 1 tsp. beef bouillon granules
• 1 tsp. oregano
• 1/2 tsp. basil
• 1 tsp. garlic powder
• 1/2 cup mushrooms, sliced
• 2 cups linguine, hot, cooked
• 1/4 cup parsley, chopped
• 1/4 cup grated Parmesan cheese

Trim any fat from steak and cut steak into 1 inch cubes. Coat large nonstick skillet with cooking spray; place over medium high heat until hot. Add steak and cook until browned. Remove from skillet; set aside. Rinse skillet under hot water and dry. Coat again with cooking spray. Add onion, green pepper, garlic, and shallots to skillet and sauté about 3 minutes or until tender. Return steak to skillet; add tomatoes and next 4 ingredients, stirring well. Cover meat mixture, reduce heat and simmer about 30 minutes. Add mushrooms and simmer another 30 minutes. Uncover and cook mixture an additional 15 minutes or until meat is tender. Serve meat over linguine and sprinkle with parsley and cheese.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

Per serving: calories 640, fat 14.3g, 20% calories from fat, cholesterol 130mg, protein 56.9g, carbohydrates 68.7g, fiber 4.2g, sugar 7.3g, sodium 340mg, diet points 13.6.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.3, Fruit: 0.0, Bread: 3.8, Lean meat: 0.3, Fat: 1.7, Sugar: 0.0, Very lean meat protein: 5.7

  view detailed nutritional information

The recommended wines are: Cabernet Sauvignon, Pinot Noir, or Zinfandel.