Down Home Country Skillet Dinner 2 medium baking potatoes, peeled and cut into 1/8-inch slices 1 lb lean boneless sirloin steak olive oil, extra virgin 1 carrot thinly sliced 1 celery stalk, thinly sliced 1/2 c onion, chopped 2 clove garlic, minced 2 Tbsp all-purpose flour 3/4 tsp thyme, dried salt and pepper to taste 1 (16-oz) can diced tomatoes 1 (15.25-oz) can kernel corn, drained 1/2 c beef broth 1 Cook potatoes in boiling water for about 3 minutes until tender crisp; drain and set aside. 2 Trim visible fat from steak and slice in 1-inch pieces. Heat 2 Tbsp olive oil in ovenproof skillet over med-high heat until hot. Add steak and cook turning occasionally until browned. Remove from skillet and set aside. 3 Add carrots to skillet and saute 4 to 5 minutes, stirring frequently. NOTE: may need to add additional EVOO. Add onion, carrots, celery and garlic; saute until vegetables are tender. 4 Combine flour, salt, pepper and thyme; stir well. Add flour mixture to vegetable and cook 1 minute, stirring constantly. Add beef, tomatoes, corn and beef broth, stirring frequently. Bring to a boil; reduce heat and simmer for 5 minutes, stirring occasionally. 5 Remove skillet from heat and arrange potato slices over top of beef mixture covering completely. Brush potatoes with EVOO; sprinkle with salt and pepper, if desired. Broil 5 1/2-inches from broiler about 15 minutes or until potatoes are lightly browned
Posted on: Sat, 29 Jun 2013 02:16:32 +0000
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