Okay, I know the term “minute steak” doesn’t sound so appetizing (it is simply a thinly cut and pounded piece of beef, usually cut from the sirloin or round steak) but this one is surprisingly tasty. Plus, I’m on a quest to find fairly healthy ways to use all the “minute steak” cuts from our quarter cow we bought a few weeks ago. So, if you have any additional recipe ideas, I would love to hear them!
This recipe is fairly healthy, as long as you don’t pan fry it in too much oil. I used whole wheat flour to dredge it in, and the only other ingredients are onions, mushrooms, and tomatoes. Pair it with a salad and that is all you need. While I prefer it plain, I actually served this over spaghetti noodles. Next time, however, I think egg noodles would be best.
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Remove steaks and toppings from pan and place into a 10×13 baking dish. Pour a can of tomatoes over the top. Place into a 350 degree oven for 20 minutes. Serve over angel hair or egg noodles with a salad or steamed broccoli.
Recipe developed by Kelly Hancock ©2010 Faithful Provisions. For personal use only. May not be reproduced, reprinted or distributed for capital gain without prior permission from Kelly Hancock.