Italian Beef Skillet

By Tonya_Speed

NUTRITION per serving: 455 Calories; 10g Fat; 38g Protein; 58g Carbohydrate; 8g Dietary Fiber; 73mg Cholesterol; 144mg Sodium. Exchanges: 3 Grain (Starch); 4 Lean Meat; 3 Vegetable; 1/2 Fat. Points: 8

Ingredients

• 1 pound boneless beef round steak
• Water/oil mixture
• 2 cups sliced fresh mushrooms
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 1/2 cup chopped celery
• 2 cloves garlic, pressed
• 1 (14.5-oz.) can no salt added whole tomatoes, un-drained and cut up
• 1/2 teaspoon dried basil, crushed
• 1/4 teaspoon dried oregano, crushed
• 1/4 teaspoon crushed red pepper (optional)
• 8 ounces whole wheat Spaghetti pasta
• 2 tablespoons grated Parmesan cheese (optional)

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

Trim fat from beef and cut into 4 serving-size pieces. Lightly coat a large skillet with a tight-fitting lid with water/oil mixture over medium heat; add steaks and brown on both sides; remove from skillet. Add mushrooms, onion, bell pepper, celery and garlic to the skillet; cook until vegetables are tender-crisp. Stir in un-drained tomatoes, basil, oregano, and, if desired, crushed red pepper. Return steaks to the skillet and spoon the vegetable mixture over the meat. Simmer, covered, for 1 1/4 hours or until meat is tender, stirring occasionally. Meanwhile, cook pasta according to package directions. Transfer meat to a serving platter and spoon vegetable mixture on top. Serve with pasta. If desired, sprinkle with Parmesan cheese.

SERVING SUGGESTION: A big salad tossed with Easy Balsamic Vinaigrette (see recipe).