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Cooked by: Chef / Last Modified: 8/11/2008 / Number of Servings: 4 |
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Directions: In a skillet or wok over medium-hihg heat, brown steak, onion and thyme in
oil. Add wine or broth; simmer for 10 minutes or until the liquid has
evaporated. Stir in tomatoes; cover and simmer 15 minutes longer. Add the
corn and heat through. Serve over rice.
Ingredients: 1 Pound(s) Boneless round steak; cut 1 medium Onion; cut in 1/4" wedges 1/2 Teaspoon(s) Dried thyme 2 Tablespoon(s) Vegetable oil 3/4 Cup(s) Red wine or beef broth 1 Can(s) (14.5 oz) diced tomatoes 2 Can(s) (11 oz) Mexicorn; drained |
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