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Creole Beef Steak

Creole Beef Steak
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Cocinando para Latinos con Diabetes. Recipe Credit: . Photo Credit: Renee Comet.
Summary
Latino cooks make churrascos with thin steak, which you can use instead of cube steak in this recipe, if desired.
  • Prep time
    15 min
  • Cook time
    40 min
  • Servings
    6 Servings
  • Serving size
    1/6 recipe
Budget Friendly Desserts Gluten-Free Main Dish One Pot Latin American Mexican/Southwestern
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    1/6 recipe
  • Amount per serving Calories 300

  • Total Fat 9g
    • Saturated Fat 2.3g
    • Trans Fat 0g
  • Cholesterol 60mg
  • Sodium 500mg
  • Total Carbohydrate 28g
    • Dietary Fiber 4g
    • Total Sugars 6g
  • Protein 26g

Choices/Exchanges: 1 Starch, 3 Nonstarchy vegetable, 2 Lean meat, 1 Fat

Budget Friendly Desserts Gluten-Free Main Dish One Pot Latin American Mexican/Southwestern
Ingredients

Ingredients

  • cube steak
    1 1/2 lbs
  • salt (divided)
    1 tsp
  • black pepper
    1/4 tsp
  • olive oil
    1 1/2 tbsp
  • medium potatoes (peeled and thinly sliced)
    4
  • large onions (sliced into rings)
    2
  • green bell pepper (sliced into rings)
    1
  • red bell pepper (sliced into rings)
    1
  • plum tomatoes (thinly sliced)
    3
  • garlic (thinly sliced)
    2 clove
  • chopped fresh parsley or cilantro
    2 tbsp
  • dried oregano (divided)
    1/2 tsp
  • beef broth
    1/2 cup
  • white wine
    1/2 cup

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Directions

Directions

  1. Season meat with 1/2 tsp salt and pepper. Heat oil in a large nonstick skillet over medium-low heat. Place a layer of meat in the skillet. On top of the meat, layer potatoes, onion, peppers, tomato, garlic, and parsley or cilantro. Sprinkle with 1/4 tsp each oregano and salt.

  2. Place another layer of meat in the skillet and repeat the layering of the other ingredients. Sprinkle with remaining oregano and salt.

  3. Pour the broth and wine in the skillet and cover. Cook until potatoes are tender, between 30–40 minutes. Place meat and vegetables on a serving platter and pour skillet juices over top.

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