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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This main dish combines canned vegetables and meat in a savory sauce. Cut into thin strips, the steak cooks quickly. When your family eats in shifts, skillet dishes like this are a breeze to warm up. Poultry lovers can substitute chicken for the beef.Ruth Taylor, Greeneville, Tennessee Ingredients:
1 pound boneless beef top round steak, cut into strips |
1 medium onion, cut into 1/4-inch wedges |
1/2 teaspoon dried thyme |
2 tablespoons canola oil |
3/4 cup red wine or beef broth |
1 can (14-1/2 ounces) diced tomatoes, undrained |
2 cans (11 ounces each) mexicorn, drained |
hot cooked rice |
Directions:
1. In a large skillet cook the steak, onion and thyme over medium-high heat in oil until meat is no longer pink; drain. Add wine; simmer, uncovered, for 10 minutes or until the liquid has evaporated. Stir in tomatoes; cover and simmer 15 minutes longer. Add corn and heat through. Serve with rice. Yield: 4 servings.
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