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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Here's a dinner that takes up little of your time. We like it with mashed potatoes, rice or noodles. -Betty Richardson of Springfield, Illinois Ingredients:
4 beef cubed steaks (4 ounces each) |
1 tablespoon canola oil |
1 medium onion, chopped |
1 celery rib with leaves, chopped |
1 garlic clove, minced |
1 can (14-1/2 ounces) stewed tomatoes, cut up |
1 can (8 ounces) tomato sauce |
1 teaspoon beef bouillon granules |
1 tablespoon cornstarch |
2 tablespoons cold water |
Directions:
1. In a large nonstick skillet, brown cubed steaks on both sides in oil over medium-high heat; remove and set aside. In the same skillet, saute the onion, celery and garlic for 3-4 minutes or until tender. Add the tomatoes, tomato sauce and bouillon. Return steaks to the pan. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-3/4 hours or until meat is tender.
2. Combine cornstarch and water until smooth; stir into tomato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 4 servings.
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