| 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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