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Beef Skillet Supper
1/2 tsp. ground paprika
1/4 tsp. garlic powder
4 3 ounce top round steaks
2 tsp. vegetable oil
1 onion, chopped
1 lb. frozen hash brown potatoes, thawed
2 Tbs. water
1 cup tomato sauce
1 cup beef stock
1 tsp. sugar
1-1/2 cups canned green beans, drained
Combine first 2 ingredients and salt and pepper to taste and rub over meat. Heat oil in a heavy nonstick skillet over medium high heat. Cook steaks 3-4 minutes per side, or until cooked through. Transfer meat to a platter and set aside.
Add onion and potato and sauté 3 minutes. Stir in next 4 ingredients and bring to a boil, stirring frequently. Stir in green beans and meat. Cover and simmer over medium heat about 5 minutes or until heated through.
1/2 tsp. ground paprika
1/4 tsp. garlic powder
4 3 ounce top round steaks
2 tsp. vegetable oil
1 onion, chopped
1 lb. frozen hash brown potatoes, thawed
2 Tbs. water
1 cup tomato sauce
1 cup beef stock
1 tsp. sugar
1-1/2 cups canned green beans, drained
Combine first 2 ingredients and salt and pepper to taste and rub over meat. Heat oil in a heavy nonstick skillet over medium high heat. Cook steaks 3-4 minutes per side, or until cooked through. Transfer meat to a platter and set aside.
Add onion and potato and sauté 3 minutes. Stir in next 4 ingredients and bring to a boil, stirring frequently. Stir in green beans and meat. Cover and simmer over medium heat about 5 minutes or until heated through.