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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ok, it might seem wierd to combine beef, squash, and dried peaches, but this is really good. If you didn't have dried peaches, I'm sure you could substitute any dried fruit (apricots would be good). From a Better Homes and Garden's cookbook called 'Mexican and more'. Ingredients:
1 tablespoon butter |
3/4 lb beef top round steak, 1/2 inch thick, cut in 1 inch cubes |
1 medium carrot, chopped |
1 small butternut squash, cut into 1/2 inch cubes |
6 dried peaches, quartered |
1 (14 1/2 ounce) can beef broth |
1 (14 1/2 ounce) can stewed tomatoes |
1 (7 ounce) can whole kernel corn, drained |
1 teaspoon dried oregano |
1/2 teaspoon salt |
2 tablespoons fresh parsley, chopped |
Directions:
1. Melt butter in 2 quart saucepan and add beef. Cook on medium-high heat 3-4 minutes until browned, stirring every now and then to prevent sticking. Add all remaining ingredients (except parsley)and bring to a boil (about 3-4 minutes.
2. Reduce heat to medium cover and cook 14-16 minutes until veggies are tender. Stir in parsley and serve.
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