Recipe - Skillet Steak And Corn

1 pound Boneless round steak; cut
into strips
1 md Onion; cut in 1/4" wedges
One half teaspoon Dried thyme
2 tablespoon Vegetable oil
Three fourths cup Red wine or beef broth
1 cn (14.5 oz) minced tomatoes;
undrained
2 cn (11 oz) Mexicorn; drained
Hot cooked rice

In a skillet or wok over mediumhihg 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.

Recipe by: Quick Cooking March/April 1998

Posted to MCRecipe Digest by The Taillons taillon@access.mountain.net on
Mar 29, 1998