Italian Beef Skillet
|Beef round steak||1 Pound|
|Nonstick spray coating||2 Tablespoon|
|Sliced mushrooms||2 Cup (32 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Chopped green pepper||1 Cup (16 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Canned tomatoes||14 1⁄2 Ounce, cut up|
|Dried basil||1⁄2 Teaspoon, crushed|
|Dried oregano||1⁄4 Teaspoon, crushed|
|Crushed red pepper||1⁄8 Teaspoon|
|Grated parmesan cheese||2 Tablespoon|
Trim separable fat from round steak, then cut meat into 5 serving size pieces.
Spray a cold large skillet with nonstick spray coating.
Add meat pieces to skillet; brown both sides of each piece.
Remove meat from skillet.
Add mushrooms, onion, green pepper, celery, and garlic to the skillet.
Cook till vegetables are nearly tender.
Then, stir in undrained tomatoes, basil, oregano, and red pepper.
Add meat to skillet, spooning vegetable mixture over the meat.
Cover and simmer about 1 1/4 hours or till meat is tender, stirring occasionally.
Transfer meat to a serving platter.
Spoon vegetable mixture over meat and sprinkle with Parmesan cheese.