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Stewed Beef with Rice
Main Courses
Date: June 6, 2013

“When you come in cold and shivery from outside, count on this wonderful stew to warm you through,” says Donna Cline in Pensacola, Florida. “The tangy flavor is a nice change from traditional beef stew.”

Ingredients:
  • 1 small onion, chopped
  • 1 small garlic clove, minced
  • 1 tablespoon canola oil
  • 1 beef flank steak (3/4 pound), cut into small pie
  • 2/3 cup tomato sauce
  • 2 teaspoons red wine vinegar
  • Dash pepper
  • 1 teaspoon dried oregano
  • 2 tablespoons sliced pimiento-stuffed olives
  • 2 cups hot cooked rice
Preparation Steps:
  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.
Notes:

It's easiest to slice the flank steak while it's still almost frozen.

3/4 cup beef mixture with 1 cup rice equals 564 calories, 22 g fat (6 g saturated fat), 72 mg cholesterol, 630 mg sodium, 54 g carbohydrate, 2 g fiber, 35 g protein.

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