Easy Steak & Corn Skillet Supper |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I often turn to this recipe when I need something that I can throw together very quickly. A fast, inexpensive family pleaser. Originally from Quick Cooking magazine. This is a mild dish, one that children will enjoy too. If you prefer a spicier dish, substitute a can of tomatoes with chilies, such as Rotel, for a bit of zing. Ingredients:
1 lb boneless round steak, cut into thin strips |
1 medium onion, slivered |
1/2 teaspoon dried thyme |
2 teaspoons oil, to taste |
3/4 cup beef broth or 3/4 cup red wine |
1 (14 1/2 ounce) can diced tomatoes, do not drain |
2 (11 ounce) cans mexicorn, drained & rinsed |
cooked white rice |
Directions:
1. In a large skillet, over medium-high heat, quickly brown the steak strips in oil along with the onion slivers (There should still be some pink remaining on the meat at this point).
2. Sprinkle with thyme, then add wine or beef broth and allow the liquid to reduce until is has evaporated- this takes around 10 minutes.
3. Do not be tempted to raise the heat too high- too high a temp will produce overcooked meat.
4. Pour in the tomatoes along with their liquid, cover the pan, and let simmer 15 minutes more over low heat.
5. Add the corn and heat just enough to warm the corn through.
6. Serve ladled over cooked white rice.
7. Note: Mexicorn is canned sweet corn kernals with little bits of mild chilies& sweet red peppers.
8. If unavailable, use regular corn.
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