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Skillet Beef Casserole

Healthycooking's picture
Ingredients
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Broiled
Ingredient: 
Beef

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