INGREDIENTS

INSTRUCTIONS

Trim fat from steak.  Cut steak into 2-inch pieces, and place between 2
sheets of heavy-duty  plastic wrap; flatten each piece to 1/4-inch
thickness, using a meat  mallet or rolling pin.  Combine garlic powder
andnext 4 ingredients; stir well. Sprinkle 1  teaspoon garlic powder
mixture over both sides of steak; set aside  remaining garlic powder
mixture. Dredge steak in 3 tablespoons flour.  Coat a nonstick skillet
with cooking spray; place over medium-high  heat until hot. Add half of
steak, and cook 1-1/2 minutes on each  side or until lightly browned.
Remove from skillet; set aside. Repeat  procedure with remaining steak.
Coat a large Dutch oven with cooking spray; add 2 teaspoons flour and
oil. Place over medium-high heat, and cook 4 minutes or until mixture
is brown, stirring constantly. Add onion and bell pepper; saute 3
minutes or until tender. Return steak to pan; add remaining garlic
powder mixture, water, and next 3 ingredients. Bring to a boil;  cover,
reduce heat, and simmer 20 minutes. Uncover, and cook an  additional 5
minutes or until steak is tender; remove bay leaves.  Yield: 4 servings
(serving size: 3/4 cup meat mixture and 1 cup  grits).  Per serving:
280 Calories; 13g Fat (42% calories from fat); 26g  Protein; 14g
Carbohydrate; 68mg Cholesterol; 683mg Sodium  Serving Ideas : Serve
over Savory Grits.  Recipe by: Cooking Light, Jul/Aug 1994, page 77
Posted to MC-Recipe Digest V1 #433 by igor@digex.net on Jan 28, 1997.

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