Steak Picante
Yield
4 servingsPrep
20 minCook
90 minReady
130 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
mushrooms
sliced |
|
| ½ | cup |
onions
chopped |
|
| ¼ | cup |
green bell peppers
chopped |
|
| ¼ | cup |
vegetable oil
|
|
| 2 | teaspoons |
chili powder
|
|
| 1 | cup |
tomato sauce
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | cup |
olives
ripe, sliced |
*
|
| 1 ½ | pounds |
beef, round steak
thick |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
mushrooms
sliced |
|
| 118 | ml |
onions
chopped |
|
| 59 | ml |
green bell peppers
chopped |
|
| 59 | ml |
vegetable oil
|
|
| 1E+1 | ml |
chili powder
|
|
| 237 | ml |
tomato sauce
|
|
| 5 | ml |
salt
|
|
| 59 | ml |
olives
ripe, sliced |
*
|
| 680.4 | g |
beef, round steak
thick |
|
Directions
Sauté mushrooms, onions, and green pepper in oil for 5 minutes.
Add chili powder, tomato sauce, salt and olives.
Place steak in shallow baking dish and pour sauce over steak.
Cover and bake at 350℉ (180℃) F for 1½ hours or until tender.
