CAJUN-STYLE STEAKS

This recipe was a hot meal and slightly spicy.  I think this is a great dish for a cold  winter day.  I, unfortunately, served it on one of our warm (80 degree) spring days.  However, my husband enjoyed it so I will make it again when the weather turns cold again (rare in the desert).

Prep: 20 minutes
Cook: 30 minutes
Makes: 4 servings

CAJUN-STYLE STEAKS

INGREDIENTS

2   tablespoons all-purpose flour

4   4-ounce beef cubed steaks

2   teaspoons cooking oil

1  14 1/2-ounce can diced tomatoes, undrained

1   cup low-sodium tomato sauce

1   1/2 teaspoon dried oregano, crushed, or 2 teaspoons snipped fresh oregano

1   teaspoon salt-free Cajun seasoning or blackened steak seasoning

1/4   teaspoon salt

2   small green sweet peppers, cut into strips

1   small onion, sliced and separated into rings

2   cups hot cooked brown rice

DIRECTIONS

1.  Place the flour in a shallow dish. Dip steaks into flour, coating both sides. In a large skillet heat oil over medium heat. Cook steaks, half at a time, in hot oil until brown, turning once (add oil if necessary).

2  Add undrained tomatoes, tomato sauce, oregano, Cajun seasoning, and salt to steaks in skillet.  Bring to boiling; reduce heat.  Cover and simmer for 25 minutes, stirring occasionally.  Add sweet peppers and onion.  Cover and simmer for 5 to 7 minutes more or until steaks and vegetables are tender.  Skim fat from juices. Serve with hot cooked rice.

NUTRITION FACTS PER SERVING

363 cal., 9 g total fat (2 g sat. fat), 66 mg chol., 398 mg sodium, 38 g carbo., 4 g fiber, 29 g protein.