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Pepper Steak Fettuccine Recipe

Pepper Steak Fettuccine Recipe photo by Taste of Home

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"My husband is a pasta lover, so I created this tangy dish for him," explains Crysta West of New Straitsville, Ohio. Strips of round steak, green pepper and onion make it hearty—and at 99¢ a serving, it's economical, too.

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Pepper Steak Fettuccine Recipe

Prep: 10 min. Cook: 25 min.

Yield: 6 Servings

10 25 35

Ingredients

1-1/4 pounds boneless beef round steak (1/2 inch thick), cut into thin strips
1 medium green pepper, julienned
1 medium onion, julienned
2 tablespoons butter
2 cans (15 ounces each) tomato sauce
1 can (4 ounces) mushroom stems and pieces, drained
1-1/2 teaspoons salt
1 teaspoon dried basil
1/4 teaspoon pepper
1 package (16 ounces) fettuccine
1/3 cup shredded Parmesan cheese

Directions

In a large skillet, saute the beef, green pepper and onion in butter until meat is no longer pink. Stir in the tomato sauce, mushrooms, salt, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat is tender.
Cook fettuccine according to package directions; drain. Serve with beef mixture; sprinkle with cheese. Yield: 6 servings.

Nutritional Facts 1 serving (1 cup) equals 468 calories, 10 g fat (3 g saturated fat), 56 mg cholesterol, 1,149 mg sodium, 61 g carbohydrate, 5 g fiber, 36 g protein.

Originally published as Pepper Steak Fettuccine in Quick Cooking March/April 2003, p41

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Pepper Steak Fettuccine

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(1-1) of 1 reviews

Reviewed on Feb. 26, 2013 by BaronsMom

I have made this recipe several different times, its always good. I have used fresh mushrooms and its good that way and canned in a pinch. The stir fry beef at the store that is precut is also a quick timesaver as well.