Yield: 2 servings
|2¼ pounds||Beef eye round steaks, trimmed of all visible fat|
|1 large||Garlic clove, finely chopped|
|1 large||Green pepper, cut into bite-size pieces|
|1 large||Yellow onion, coarsely chopped|
|1 pounds||Chopped fresh tomatoes, or contents of a 1-lb can|
|½ cup||Fresh mushrooms, sliced|
|1 tablespoon||Fresh oregano OR|
|½ teaspoon||Dried oregano|
|1 tablespoon||Fresh thyme OR|
|½ teaspoon||Dried thyme|
|1 cup||Dry red wine|
|Freshly ground pepper to taste|
|Water as needed|
Spray a large, heavy, non-stick skillet with a burst of cooking spray.
Brown round steaks on both sides. Remove from pan.
Add onions and garlic and about 2 tablespoons of water. Cover pan and cook over low heat until onions and garlic are transparent.
Add red wine and deglaze skillet. Return meat to skillet and surround with vegetables and herbs. Add enough water to cover meat. Cover pan.
Simmer about 30 minutes until meat is fork tender. Add salt and pepper. Serve over steamed rice or noodles.
Nutrition information per serving: 220 calories, 27 grams protein, 15 grams carbohydrates, 5 grams fat, 58 milligrams cholesterol, 331 milligrams sodium.
Submitted By MICHAEL ORCHEKOWSKI On 08-09-95