TOMATO SAUCE FOR STEAK RECIPE RECIPES

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SKIRT STEAK IN TOMATO SAUCE RECIPE - TABLESPOON.COM



Skirt Steak in Tomato Sauce Recipe - Tablespoon.com image

Provided by Tablespoon Kitchens

Total Time 2 hours 0 minutes

Prep Time 30 minutes

Yield 6

Number Of Ingredients 19

1 lb beef skirt steak or flank steak
2 bay leaves
1 teaspoon chicken bouillon granules
Dash salt
Dash black pepper
3 tablespoons olive or vegetable oil
1 medium onion, cut into thin wedges or sliced and separated into rings
3 garlic cloves, finely chopped
2/3 cup dry red wine or Progresso™ beef flavored broth (from 32-oz carton)
1 can (15 oz) Muir Glen™ organic tomato sauce
1 tablespoon tomato paste
1/3 cup Progresso™ beef flavored broth (from 32-oz carton)
1 teaspoon red wine vinegar or lime juice
1/2 teaspoon dried oregano leaves or 1 1/2 teaspoons chopped fresh oregano leaves
1 teaspoon chicken bouillon granules
1/4 teaspoon black pepper, if desired
1/2 teaspoon ground cumin
1 large green bell pepper, cut into strips or rings
Chopped fresh parsley, if desired

Steps:

  • Place beef in 3-quart saucepan; add enough water to cover beef by 1 inch. Stir in remaining steak ingredients. Heat to boiling over medium-high heat. Reduce heat to low. Cover; simmer 50 to 60 minutes or until beef is tender enough to shred. Remove beef from liquid; discard liquid. Cool beef 15 minutes or until easy to handle. To shred beef, using 2 forks, pull beef apart along the grain of the meat.*
  • In 12-inch skillet, heat oil over medium-high heat. Add onion and garlic; cook 2 to 3 minutes, stirring constantly, until onion is transparent. Reduce heat to medium. Stir in wine; cook 30 to 60 seconds, stirring constantly, until slightly reduced.
  • Stir in all remaining sauce ingredients except bell pepper and parsley. Cook uncovered about 7 minutes or until slightly thickened. Stir in shredded beef and bell pepper. Cover; cook 5 to 8 minutes longer, stirring occasionally, until bell pepper is crisp-tender and beef is thoroughly heated. Sprinkle with parsley before serving.

Nutrition Facts : Calories 240 , CarbohydrateContent 8 g, CholesterolContent 45 mg, FatContent 2 , FiberContent 2 g, ProteinContent 15 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 650 mg, SugarContent 5 g, TransFatContent 0 g

CUBE STEAKS WITH FRESH TOMATO SAUCE RECIPE - FOOD.COM



Cube Steaks With Fresh Tomato Sauce Recipe - Food.com image

Prep time is estimated. I never time myself. The cook time depends on where you live and how long things take to boil or thicken.

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 6 serving(s)

Number Of Ingredients 8

1/4 cup salad oil
2 lbs beef cube steaks or 2 lbs veal cube steaks
6 medium tomatoes, peeled
1/4 cup chopped green onion
2 tablespoons sugar
2 teaspoons salt
2 teaspoons basil
2 tablespoons cornstarch

Steps:

  • In a 10 or 12 inch skillet over medium-high heat, in hot salad oil, cook steaks, a few at a time, 2 or 3 minutes on each side or until of desired doneness; place on warm platter and keep warm.
  • Chop 3 tomatoes and slice 3.
  • Reduce heat to medium; to same skillet add 1/4 cup water, chopped tomatoes, green onions, sugar, salt and basil.
  • In cup, blend cornstarch and 1/4 cup cold water until smooth; gradually stir into tomato mixture and cook stirring until thickened.
  • Add sliced tomatoes and cook until heated through.
  • Spoon tomato mixture over steaks.

Nutrition Facts : Calories 129.5, FatContent 9.3, SaturatedFatContent 1.3, CholesterolContent 0, SodiumContent 782.5, CarbohydrateContent 11.7, FiberContent 1.6, SugarContent 7.5, ProteinContent 1.2

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