| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Not, Sent | 4 | Servings | |
INGREDIENTS
| 1 | lb | Boneless round steak; cut into strips |
| 1 | md | Onion; cut in 1/4" wedges |
| 1/2 | ts | Dried thyme |
| 2 | tb | Vegetable oil |
| 3/4 | c | Red wine or beef broth |
| 1 | cn | (14.5 oz) diced tomatoes; undrained |
| 2 | cn | (11 oz) Mexicorn; drained |
| Hot cooked rice |
INSTRUCTIONS
In a skillet or wok over medium-hihg heat, brown steak, onion and thyme in oil. Add wine or broth; simmer for 10 minutes or until the liquid has evaporated. Stir in tomatoes; cover and simmer 15 minutes longer. Add the corn and heat through. Serve over rice. Recipe by: Quick Cooking - March/April 1998 Posted to MC-Recipe Digest by The Taillons <taillon@access.mountain.net> on Mar 29, 1998
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