Kasha and Beef Supper

 

2

cups Progresso® beef broth (from 32 oz carton)

1

cup uncooked kasha (roasted buckwheat groats)

1/2

pound extra-lean ground beef

1

medium stalk celery, sliced (1/2 cup)

4

medium green onions, sliced (1/4 cup)

1

can (14 1/2 ounces) diced tomatoes with crushed red pepper and basil, undrained

1/4

teaspoon pepper

• 1 Heat broth to boiling in 2-quart saucepan. Stir in kasha; reduce heat to medium. Cover and cook about 7 minutes or until tender; drain if needed.
• 2 Meanwhile, cook beef, celery and green onions in 10-inch nonstick skillet over medium heat 8 to 10 minutes, stirring frequently, until beef is thoroughly cooked; drain.
• 3 Stir tomatoes and pepper into beef mixture. Heat to boiling; reduce heat. Cover and simmer 5 minutes. Stir in kasha; cook until thoroughly heated.