Asparagus Caesar
Servings : 12

3 lbs fresh asparagus
1/4 cup + 2 tbl butter or margarine -- melted
1/4 cup + 2 tbl lemon juice
1/4 cup + 2 tbl grated Parmesan cheese
paprika
lemon slices -- optional

Cook asparagus in a small amout of water 6-8 min. or until crisp tender. Drain. Place asparagus in a 12x8x2" baking dish. Combine butter and lemon juice; pour over asparagus. Sprinkle cheese and paprika over asparagus. Place under broiler until browned. Garnish with lemon, if desired.

Pasta Paprikash
Servings: 4

nonstick cooking spray
12 ounces beef round steak -- cut in 1" cubes
4 tablespoons flour -- divided
2 (14.5oz) can beef broth -- divided
2 green bell pepper -- sliced
1 onion -- sliced
2 cloves garlic -- minced
2 tablespoons sweet Hungarian paprika
1/4 teaspoon black pepper
1/8 teaspoon red pepper
1 (6oz) can reduced sodium tomato paste
1 cup reduced-fat sour cream
8 ounces fettucine -- cooked and kept warm

Spray a large skillet with cooking spray. Heat over med. heat until hot. Coat beef with 2 tbl. flour; cook 5-8 min. or until browned. Add 1 cup broth and bring to a boil. Reduce heat and simmer, covered, 15-20 min. or until beef is tender. Remove from skillet. Add bell peppers, onion, and garlic to skillet; cook and stir about 5 min. or until tender. Stir in remaining 2 tbl. flour, paprika, black pepper and red peper; cook, stirring constantly, 1 min. Stir in tomato paste and 1/2 cup remaining broth. Add beef and remaining broth and bring to a boil. Reduce heat and simmer, uncovered, 5-7 min. or until sauce is thickened. Stir in sour cream; cook over low heat 1-2 min., stirring frequently. Season to taste with salt, if desired. Serve over fettucine.
490 cal. 8 g. fat

Pasta Bourguignonne
Servings: 4

1 pound beef round steak -- cut in 1" cubes
3 to 4 tbl flour
1 tablespoon olive oil
1 teaspoon dried oregano leaves
1 teaspoon dried marjoram
1 teaspoon dried thyme
2 bay leaves
1 (14.5oz) can beef broth
2 onion -- quartered
3 cups sliced mushrooms
2 cups sliced carrot
8 ounces fettuccine -- cooked and kept warm

Coat beef with flour. Heat oil in large saucepan over med. heat until hot. Add beef; cook about 8 min. or till browned. Add oregano, marjoram, thyme and bay leaves; cook 1 min. Add beef broth; bring to a boil. Reduce heat and simmer, covered, about 20 min. or till beef is tender. Add vegs.; simmer, covered, 10-15 min or till vegs. are tender. Remove bay leaves. Season with salt and pepper, if desired. Serve over hot pasta.
463 cal. 9 g. fat

Party Beef Casserole
Recipe By : Taste of Home
Servings: 8

3 tablespoons flour
1 teaspoon salt
1/2 teaspoon pepper
2 pounds boneless round steak -- cut in 1/2" cubes
2 tablespoons oil
1 cup water
1/2 cup beef broth
1 clove garlic -- minced
1 tablespoon dried minced onion
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary -- crushed
2 cups fresh sliced mushrooms
2 cups frozen peas -- thawed
3 cups mashed potatoes -- mashed with milk
-- and butter
1 tablespoon butter or margarine -- melted
paprika

In a large plastic bag, combine flour, salt, pepper and beef and shake to coat. In a skillet over med. heat, brown beef in oil. Place beef and drippings in a greased shallow 2-1/2 quart baking dish. To skillet, add water, broth, garlic, onion, thyme and rosemary; bring to a boil. Simmer, uncovered, for 5 min.; stir in mushrooms. Pour over meat; mix well. Cover and bake at 350 degrees for 1-1/2 to 1-3/4 hrs. or until beef is tender. Sprinkle peas over meat. Spread potatoes evenly over top. Brush with melted butter; sprinkle with paprika. Bake 15-20 min. more.