Beef and Orzo Skillet

Drescription

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!

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 barbecue sauce
• 1 teaspoon dried oregano

Directions

1. 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.