1 pound beef round steak
Nonstick cooking spray
2 cups sliced fresh mushrooms
1 cup chopped onion
1 cup chopped green bell pepper
1/2 cup chopped celery
2 cloves garlic, minced
1 14-1/2-ounce can diced tomatoes
1/2 teaspoon dried basil, crushed or 1 tablespoon snipped fresh basil
1/4 teaspoon dried oregano, crushed or 1-1/2 teaspoons snipped fresh oregano
1/8 teaspoon crushed red bell pepper
2 tablespoons grated Parmesan cheese
Hot cooked pasta (optional)
Trim separable fat from round steak, then cut meat into 4 serving-size pieces. Spray a cold large skillet with nonstick spray. Add meat pieces to skillet; brown both sides of each piece. Remove meat from skillet.
Add mushrooms, onion, green pepper, celery, and garlic to the skillet. Cook until vegetables are nearly tender. Then, stir in undrained tomatoes, dried herbs (if using), and red pepper. Add meat to skillet, spooning vegetable mixture over the meat. Cover and simmer about 1-1/4 hours or until meat is tender, stirring occasionally. Stir in fresh herbs, if using.
Transfer meat to a serving platter. Spoon vegetable mixture over meat and sprinkle with Parmesan cheese. Serve with pasta, if desired.
Recipe makes 4 servings.
Calories: 212; Total Fat: 4g; Saturated fat: 1g; Cholesterol: 51mg; Carbohydrates: 14g Protein: 30g; Fiber: 3g; Sodium: 296mg
Italian Beef Sandwiches
Place four split hoagie buns on a cookie sheet and brush lightly with Italian salad dressing. Broil one to two minutes. Heat 3-tablespoons of the salad dressing. Add 8 ounces thinly sliced deli beef to the dressing and coat; heat two minutes. Divide meat mixture among bottoms of buns. Add roasted red pepper strips, sliced artichoke hearts (water packed) and sliced part-skim mozzarella cheese. Broil two or three minutes or until cheese is melted. Add tops and cut in half. Serving suggestion: Serve with a mixed green salad.
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