| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Not, Sent | 4 | Servings | |
INGREDIENTS
| 1 | lb | Boneless round steak, cut |
| into strips | ||
| 1 | Onion, cut in 1/4" wedges | |
| 1/2 | t | Dried thyme |
| 2 | T | Vegetable oil |
| 3/4 | c | Red wine or beef broth |
| 1 | 14.5 oz diced tomatoes | |
| undrained | ||
| 2 | 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 <[email protected]> on Mar 29, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 483
Calories From Fat: 339
Total Fat: 37.8g
Cholesterol: 80.5mg
Sodium: 146.6mg
Potassium: 408.9mg
Carbohydrates: 15.7g
Fiber: 1.2g
Sugar: 2.3g
Protein: 20.5g