| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Italian | Cyberealm, Low-cal, Nets | 2 | Servings |
INGREDIENTS
| 10 | oz | Boneless chuck steak 1/2" thick |
| 2 | ts | Olive oil |
| 1/2 | c | Sliced onion |
| 2 | Garlic cloves, minced | |
| 1 | c | Canned Italian tomatoes, drained, seeded and chopped reserve liquid |
| 2 | ts | Minced fresh cilantro |
| 6 | oz | New potatoes, scrubbed, |
| 1/4 inch thick slices | ||
| 1/4 | c | Seeded and sliced mild green peppers (1" strips) |
INSTRUCTIONS
1. On a rack in a broiling pan, broil steak, turning once until well browned but rare, about 3-4 minutes on each side. Transfer to a 1 quart flameproof casserole and set aside. 2. In a 9" skillet, heat oil over medium high heat; add onion and garlic and saute until onion in soft. Add tomatoes with reserved liquid and cilantro and saute for 5 minutes. 3. Arrange potato slices over steak in casserole dish; pour in tomato mixture and top with chili pepper strips. Cover and bake at 350F for 20-25 minutes. Remove cover and bake until steak is tender and potatoes are browned, about 30 minutes longer. (If potatoes are not browned, place casserole under broiler for the last 5 minutes of cooking.) Source: Weight Watchers New International Cookbook Posted by: Fred Peters Typed for you by: Linda Fields, Cyberealm BBS, Watertown, NY 1993 315-786-1120 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber3.zip
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