Beef Recipes
Palermo Pot Roast and Peppers with Polenta
Total Recipe Time: 30 Minutes |
|
| Ingredients: |
|
| 1 |
|
package (1-3/4 to 2-1/2 pounds) refrigerated fully-cooked boneless beef pot roast with gravy |
| 1 |
|
tablespoon olive oil |
| 2 |
|
cups frozen mixed red, yellow and green bell peppers with onions, defrosted |
| 2 |
|
cups prepared chunky-style pasta sauce with garlic |
| 1/2 |
|
cup red wine or beef broth |
| 1/4 |
|
cup thinly sliced fresh basil leaves |
| 1 |
|
cup quick-cooking polenta |
| 3/4 |
|
cup shredded Italian cheese blend |
| 1/4 |
|
cup shredded Italian cheese blend |
|
|
|
|
|
Instructions: |
|
1. |
|
Remove pot roast from package; cut pot roast into smaller chunks. Reserve gravy for other use. |
|
2. |
|
Heat oil in large nonstick skillet over medium-high heat until hot. Add pepper mixture; cook and stir 2 minutes. Stir in pasta sauce and wine; bring to a boil. Reduce heat to medium-low. Add beef; cover and simmer 10 minutes or until beef is heated through, stirring occasionally. Stir in basil. |
| 3. |
|
Meanwhile prepare polenta according to package directions. Remove from heat and whisk in 3/4 cup cheese. Season with salt and pepper, as desired |
| 4. |
|
Serve beef and sauce with polenta. Sprinkle with 1/4 cup cheese. |
|
|
|
Makes 4 servings. |
|
|
|
|
|
|
|
|
|
Nutrition information per serving: 808 calories; 62 g protein; 65 g carbohydrate; 18 g fat; 2,233 mg sodium; 171 mg cholesterol; 17.7 mg niacin; 1.4 mg vitamin B6; 6.2 mcg vitamin B12; 6.2 mg iron; 16.0 mg zinc.
Tip: This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron and zinc.
|
|
|
|
| |
|
| Recipe courtesy of National Cattlemen's Beef Association on behalf of The Beef Checkoff. |
|
|