- 4
Ingredients
- 1 Tablespoon Olive Oil
- 1 pound Ground sirloin
- 2 cups Chopped Zucchini
- 1 cup Chopped Onion
- 1 cup Chopped Carrots
- 1 teaspoon Dried Basil
- 1/2 teaspoon Dried Thyme
- 8 ounces Sliced Mushrooms
- 3 cloves garlic, minced
- 1/2 cup Dry Red wine
- 1/4 cup Tomato Paste
- 1 1/2 teaspoons Worchetershire sauce
- 1/2 teaspoon Freshly ground black pepper
- 14 ounces Beef Broth
- 2 tablespoons Cornstarch
- Cooking spray
- 11 ounces Refrigerated soft breadstick dough
Preparation
Step 1
1 Preheat oven to 400 degrees.
2 Heat 1 1/2 teaspoons oil in large non-stick skillet over medium-high heat. Add beef, cook 3 minutes or until browned, stirring to crumbled. Drain. Wipe drippings from pan with a paper towel.
3 Heat remaining 1 1/2 teaspoons oil in pan. Add zucchini and next six ingredients (through garlic). Saute 7 minutes or until vegetables are tender.
4 Return beef to pan. Stir in wine, tomato paste, Worcestershire sauce, pepper and broth. Bring to a boil, cook 3 minutes.
5 Combine cornstarch and 2 tablespoons water in a small bowl, stir with a whisk. Add the cornstarch mixture to the pan; cook 1 minute, stirring constantly.
6 Spoon beef mixture into an 11 x 17 baking dish coated with cooking spray. Separate breadstick dough into strips. Arrange strips in a lattice fashion over beef mixture.
7 Bake at 400 degrees for 12 minutes or until browned.
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