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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 2 |
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Looking for a heartwarming meal-in-one on a nippy autumn evening? Try this hearty stew from Margaret Peschke in Hadley, New York. Cubed steak makes it quick and economical. Tip: Combine leftover onion soup mix with 1-1/2 cups sour cream for a tasty dip, or with 3 cups water for soup. Ingredients:
3/4 pound beef cubed steak, chopped |
1 cup water |
1 can (8 ounces) tomato sauce |
1 small potato, peeled and cubed |
1/2 cup sliced fresh carrot |
1/2 small onion, cut into thin wedges |
1/2 small sweet red pepper, chopped |
1 tablespoon onion soup mix |
1/2 teaspoon italian seasoning |
1/4 teaspoon garlic powder |
1/2 cup frozen peas |
Directions:
1. In a large saucepan coated with cooking spray, brown meat over medium heat for 5 minutes. Stir in the water, tomato sauce, potato, carrot, onion, red pepper, soup mix, Italian seasoning and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes.
2. Stir in peas; simmer 5-10 minutes longer or until vegetables are tender. Yield: 2 servings.
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