Greek-Style Beef Skillet
Tender pieces of beef combined with the unusual flavours of the Mediterranean for a quick-to-fix meal. Garnish with black olives.
1 lb flank or sirloin steak
2 tbsp vegetable oil
1 medium onion, sliced
1 clove garlic, minced
1 (28 oz or 19 oz) can stewed tomatoes
2 tbsp lemon juice
1/4 tsp cumin
1/8 tsp cinnamon
1 tbsp cornstarch
1/2 cup crumbled feta cheese (optional)
Slice steak thinly across the grain.
Heat oil in large skillet over medium-high heat; brown beef on both sides; remove from pan.
Saute onion and garlic in pan drippings 2 minutes; drain off fat.
Stir in tomatoes, lemon juice, cumin and cinnamon; bring to boil; simmer, uncovered, 10 minutes.
Dissolve cornstarch in 1 tbsp water; stir into pan and cook until thickened.
Stir in beef and heat through.
Serve over cooked rice, if desired, and sprinkle with feta cheese.
Makes 4 servings. Calories per serving: 281
|