Beef and Orzo Skillet Recipe

Beef and Orzo Skillet Recipe photo by Taste of Home

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Not only does this recipe make tasty use of any leftover brisket, it also cooks up in one pot, making cleanup a cinch. Fire-roasted tomatoes and your favorite barbecue sauce make this a bona-fide belly warmer! —Margie Williams, Mt. Juliet, Tennessee

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Beef and Orzo Skillet Recipe

Prep: 15 min. Cook: 20 min.

Yield: 5 Servings

15 20 35

Ingredients

1 cup halved fresh mushrooms
2 celery ribs, thinly sliced
1 medium sweet yellow pepper, cut into 1-inch pieces
1 medium onion, chopped
1 tablespoon olive oil
2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
2 cups cubed cooked beef brisket
1 cup beef broth
3/4 cup uncooked orzo pasta
1/2 cup KC Masterpiece®

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Bold BBQ Sauce

KC Masterpiece Original BBQ Sauce is great with all types of meat and in favorite sides like beans, casseroles and more.

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1 teaspoon dried oregano

Directions

Saute the mushrooms, celery, pepper and onion in oil in a Dutch oven, until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until pasta is tender. Yield: 5 servings.

Leftover: Texas Oven-Roasted Beef Brisket

Originally published as Beef and Orzo Skillet in Simple & Delicious December/January 2013, p21