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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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âI found this recipe in a movie magazine some 20 years ago, recalls Karen Dunn of Kansas City, Missouri. It was the favorite of some male star, but I donât remember whom. Its great flavor and the fact that leftovers just get better have made it a family favorite!â Ingredients:
1-1/2 pounds beef top sirloin steak, cut into thin strips |
1 teaspoon salt |
1/4 teaspoon pepper |
2 teaspoons olive oil, divided |
2 medium onions, thinly sliced |
1 garlic clove, minced |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1/2 cup reduced-sodium beef broth |
1/3 cup dry red wine or additional reduced-sodium beef broth |
1 bay leaf |
1/2 teaspoon dried basil |
1/2 teaspoon dried thyme |
3 cups hot cooked rice |
Directions:
1. Sprinkle beef strips with salt and pepper. In a large nonstick skillet coated with cooking spray, brown beef in 1 teaspoon oil. Remove and keep warm.
2. In the same skillet, saute onions in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, broth, wine, bay leaf, basil and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
3. Return beef to the pan; cook for 2-4 minutes or until tender. Discard bay leaf. Serve with rice. Yield: 6 servings.
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