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
- 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
- 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.
Originally published as Skillet Steak and Corn in Quick Cooking March/April 1998, p7
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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