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Spanish Steak
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Yield: 4 servings
1 pound round steak
1 tablespoon vegetable oil
1 onion, chopped
1 can Mexican-style chunky tomato sauce
1 teaspoon chili powder
1 teaspoon ground cumin
1/3 cup sour cream
Cut beef into 1-1/2 x 1/2 inch strips.
Heat oil in 10-inch skillet over medium high heat. Cook beef and onion in oil, stirring occasionally, until beef is brown. Stir in tomato sauce, chili powder and cumin. Heat to boiling; reduce heat to low. cover and simmer about 15 minutes or until beef is tender.
Top with sour cream. Makes 4 servings.
Per serving: 341 calories
4 carbs
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