Beef Simmer for Two
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This saucy combination of lean steak strips and tender-crisp vegetables takes just minutes in the skillet.
Servings: 2
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 273 |
| pro | 28 g |
| total fat | 10 g |
| sat. fat | 2 g |
| carb | 20 g |
| fibre | 5 g |
| chol | 54 mg |
| sodium | 952 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 34% |
| vit A | 82% |
| vit C | 63% |
| folate | 19% |
Suggested Recipes
-
8 oz (250 g) top sirloin grilling steak
2 tsp (10 mL) vegetable oil
1/2 cup (125 mL) chopped onion
1 large clove garlic, minced
1/2 cup (125 mL) thinly sliced small carrots
1 can (7-1/2 oz/213 mL) tomato sauce
1/2 cup (125 mL) beef stock
1 tbsp (15 mL) red_wine_vinegar
1/4 tsp (1 mL) each dried oregano, thyme and pepper
1 cup (250 mL) sliced mushrooms
1/2 cup (125 mL) coarsely chopped sweet green pepper
1/2 cup (125 mL) sliced small zucchini
Preparation:
Trim fat from steak; cut into thin strips. In large nonstick skillet, heat oil over medium-high heat; brown steak. Remove and set aside.
Add onion and garlic to pan; saut?or 1 minute. Add carrots, tomato sauce, beef stock, vinegar, oregano, thyme and pepper; reduce heat, cover and simmer until carrots are almost tender, about 3 minutes.
Add mushrooms, green pepper and zucchini; simmer, covered, until tender-crisp, about 4 minutes. Return steak to pan; simmer until hot, about 2 minutes.
Add onion and garlic to pan; saut?or 1 minute. Add carrots, tomato sauce, beef stock, vinegar, oregano, thyme and pepper; reduce heat, cover and simmer until carrots are almost tender, about 3 minutes.
Add mushrooms, green pepper and zucchini; simmer, covered, until tender-crisp, about 4 minutes. Return steak to pan; simmer until hot, about 2 minutes.
Tags:
Main Course; Meat-Beef; Vegetables; Skillet; For One or Two;
Source
Canadian Living Magazine: October 2007
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