- 1 tablespoon vegetable oil
- 4 (4 ounce) top round beef cutlets
- 16 ounces mushrooms, sliced
- 1 (24 ounce) jar Prego® Veggie Smart Chunky & Savory Italian Sauce
- 1 teaspoon Worcestershire sauce
- 1 cup regular long-grain white rice, prepared according to package directions
- 2 tablespoons chopped fresh parsley
- Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned on both sides. Remove the beef from the skillet. Pour off any fat.
- Add the mushrooms to the skillet and cook until tender, stirring occasionally. Stir in the Italian sauce and Worcestershire and heat to a boil. Return the beef to the skillet. Reduce the heat to low. Cook until the beef is fork tender. Serve the beef and sauce over the rice. Sprinkle with the parsley.