Skillet Beef Casserole
|Baking potatoes||16 Ounce, peeled and cut into 1/8 inch slices (2 Potatoes, 8 Ounce Each)|
|Lean boneless beef sirloin steak||1 Pound|
|Vegetable cooking spray||1|
|Thinly sliced carrot||1⁄2 Cup (8 tbs)|
|Thinly sliced onion||1 Cup (16 tbs)|
|Thinly sliced celery||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|All purpose flour||2 Tablespoon|
|Coarsely ground pepper||1 Teaspoon|
|Dried whole thyme||3⁄4 Teaspoon|
|Canned no salt added green beans||16 Ounce, drained (1 Can)|
|Canned no salt added whole tomatoes||14 Ounce, drained and chopped (1 Can)|
|Canned no salt added vegetable juice cocktail||5 1⁄2 Ounce (1 Can)|
|Reduced-calorie margarine||2 Teaspoon, melted|
Cook potatoes in boiling water to cover 3 minutes or until crisp-tender.
Drain and set aside.
Trim fat from steak; cut steak into 1-inch pieces.
Coat a 10-inch ovenproof skillet with cooking spray; place over medium-high heat until hot.
Add steak; cook, turning occasionally, until browned on all sides.
Remove from pan, and set aside.
Wipe drippings from skillet with a paper towel.
Coat skillet with cooking spray.
Add carrot, and saute 4 to 5 minutes, stirring frequently.
Add onion, celery, and garlic; saute until vegetables are tender.
Combine flour, pepper, and thyme; stir well.
Stir flour mixture into vegetable mixture; cook 1 minute, stirring constantly.
Add beef, green beans, tomato, and vegetable juice cocktail.
Bring to a boil; reduce heat, and simmer 5 minutes, stirring occasionally.
Remove skillet from heat; arrange potato slices over beef mixture to cover completely.
Brush potato with melted margarine.
Broil 5 1/2 inches from heat 15 minutes or until golden.