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Suggest a better descriptionSlice steak into strips and flour the meat strips with 1 tablespoon flour. Set aside. Heat oil in skillet and brown floured beef strips in hot oil. Remove browned beef from oil and set aside. Scrape skillet to pick up browned crusty bits on the bottom of skillet. Add remaining 2 tablespoons flour to oil and crusty bits and stir over medium heat to make a brown roux. Stir onion, garlic, bell pepper and celery into roux. Cover skillet and cook vegetables. Stir in canned tomatoes, black pepper, red pepper, salt and Worcestershire sauce. Cover skillet and cook for 5 minutes to meld seasonings with beef and vegetables. Stir in bouillon cube and additional water if needed to make an ample gravy. Stir to dissolve bouillon cube. Cover skillet and simmer for 1 hour or until beef is fork tender and gravy thickened.
Serve over rice.
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Serving Size: 1 Serving (72g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 116 | ||
Calories from Fat: 71 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.8g | 10 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 0.1mg | 0 % | |
Sodium 16.7mg | 1 % | |
Potassium 76.7mg | 2 % | |
Total Carbohydrate 11.6g | 3 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 10.9g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 116
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