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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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