Name: Skillet Steak and Corn
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

[As his teacher, Mr. Edward Kimball said of D.L. Moody:] I can truly say, and in saying it I magnify the infinite grace of God as bestowed upon him, that I have seen few persons whose minds were spiritually darker than was his when he came into my Sunday School class; and I think that the committee of the Mount Vernon Church seldom met an applicant for membership more unlikely ever to become a Christian of clear and decided views of Gospel truth, still less to fill any extended sphere of public usefulness.

Michael Simons

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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