Skillet Beef Casserole
Source of Recipe
Cooking Light
List of Ingredients
2 (8 oz) baking potatoes, peeled and cut into 1/8" slices
1 lb lean boneless beef sirloin steak
cooking spray
1/2 cup thinly sliced carrot
1 c. thinly sliced onion
1/2 c. thinly sliced celery
2 cloves garlic, minced
2 T. all purpose flour
1 tsp. coarsely ground pepper
3/4 tsp. dried whole thyme
1 (16oz) can no salt added green beans, drained
1 (14 1/2 oz) can no salt added whole tomatoes, drained and chopped
1 (5 1/2 oz) can no salt added vegetable juice
2 tsp. reduced calorie margarine, meltedRecipe
Cook potato slices 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 until browned on all sides, turning occasionally. Remove from skillet, and set aside. Wipe drippings from skillet with a paper towel. Coat skillet with cooking spray. Add carrot; sauté 4-5 min. Add onion, celery, and garlic, and sauté until vegetables are tender. Combine flour, pepper, and thyme; stir mixture well. Stir flour mixture into vegetable mixture; cook, stirring constantly, 1 minute. Add beef, green beans, tomatoes, and veggie juice. 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, overlapping potatoes (the pictures make the potatoes look kind of like a tile roof over the beef mixture). Brush potatoes with margarine. Broil 5 1/2 inches from heat (with oven door partially open) 15 minutes or until golden. Yield: 6 servings.
Cal=197; fat=5.5g; protein=18.4g; carb=19.2g; chol=43mg; sodium=77mg
Serves 6
4 points
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