 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
|
âWhen you come in cold and shivery from outside, count on this wonderful stew to warm you through,â says Donna Cline in Pensacola, Florida. âThe tangy flavor is a nice change from traditional beef stew.â Tip: It's easiest to slice the flank steak while it's still almost frozen, Donna advises. Ingredients:
1 small onion, chopped |
1 small garlic clove, minced |
1 tablespoon canola oil |
1 beef flank steak (3/4 pound), cut into small pieces |
2/3 cup tomato sauce |
2 teaspoons red wine vinegar |
1 teaspoon dried oregano |
dash pepper |
2 tablespoons sliced pimiento-stuffed olives |
2 cups hot cooked rice |
Directions:
1. In a large skillet, saute onion and garlic in oil until tender. Add beef; saute 2-3 minutes longer.
2. Stir in the tomato sauce, vinegar, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until meat is tender and sauce is thickened. Stir in olives. Serve with rice. Yield: 2 servings.
|
|