Creole Steaks

By Cindy_Wicker

Ingredients

• 1 large onion, chopped
• 1/4 cup chopped green pepper
• 1/4 cup chopped celery
• 4 tablespoons canola oil, divided
• 3 garlic cloves, minced
• 1 tablespoon all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon pepper
• 2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
• 1/4 teaspoon hot pepper sauce
• 1 tablespoon lemon juice
• 4 beef cubed steaks (4 ounces each)
• Additional salt and pepper

Details

Servings 4

Preparation

Step 1

In a large skillet, saute the onion, green pepper, celery in 2 tablespoons oil or until crisp-tender. Add garlic; cook 1 minute longer. Stir in the flour, salt, thyme, cayenne and pepper.
Add tomatoes and pepper sauce; bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened, stirring occasionally. Remove from the heat; stir in lemon juice and keep warm.
Sprinkle steaks with salt and pepper to taste. In another large skillet, cook steaks in remaining oil over medium heat for 3-4 minutes on each side or until no longer pink. Serve with sauce. Yield: 4 servings.

Nutritional Facts
1 steak with 3/4 cup sauce equals 355 calories, 18 g fat (2 g saturated fat), 64 mg cholesterol, 889 mg sodium, 19 g carbohydrate, 3 g fiber, 28 g protein.