 |
Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 6 |
|
I got this from Looking Good Now! magazine and it was really delish. The steak was tender and the sauce was great. We ate it over brown rice. Ingredients:
3 lbs lean boneless beef top round steaks |
1/4 teaspoon pepper |
1/4 cup all-purpose flour |
1 onion, thickly sliced |
2 green bell peppers, seeded and sliced |
1 tablespoon garlic, minced |
2 cups canned beef broth |
1 (15 ounce) can tomato sauce |
1 teaspoon light brown sugar |
1 tablespoon worcestershire sauce |
1 teaspoon dried basil leaves |
1 teaspoon dried thyme leaves |
1 teaspoon dried oregano leaves |
Directions:
1. Trim any fat from the steak.
2. Season the steak with the pepper and dredge it in the flour, shaking off any excess.
3. In a large nonstick skillet brown the steak over med-high heat for 5 minutes on each side.
4. Remove the steak from the skillet and set aside.
5. Add the onion and bell pepper to the skillet and cook over med heat, stirring occasionally, for 5 minutes.
6. Add the garlic, beef broth, tomato sauce, brown sugar, worcestershire sauce, basil, thyme, and oregano; bring to a boil.
7. Return the steak to the skillet and baste with the sauce.
8. Cover and cook over med-low heat for 1 1/2-2 hours, or until steak is very tender, stirring occasionally.
|
|