Beef Simmer for Two
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This recipe makes 2 servings
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 |
This saucy combination of lean steak strips and tender-crisp vegetables takes just minutes in the skillet.
Ingredients
- 8 oz top sirloin grilling steak
- 2 tsp vegetable oil
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 1/2 cup thinly sliced carrots
- 1 can (7-1/2 oz/213 mL) tomato sauce
- 1/2 cup beef stock
- 1 tbsp red wine vinegar
- 1/4 tsp dried oregano
- 1/4 tsp dried thyme
- 1/4 tsp pepper
- 1 cup sliced mushrooms
- 1/2 cup coarsely chopped sweet green pepper
- 1/2 cup 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.
Source : Canadian Living Magazine: October 2007
- Keywords : Main Course; Steak; Carrots; Simmer; Skillet; Beef broth;
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