Skillet Beef Casserole(6 Servings) - cooking recipe

Ingredients

2 (8 oz.) baking potatoes, peeled and cut into 1/8-inch slices
1 lb. lean boneless beef sirloin steak
vegetable cooking spray
1/2 c. thinly sliced carrots
1 c. thinly sliced onion
1/2 c. thinly sliced celery
2 cloves garlic, minced
2 Tbsp. all-purpose flour
1 tsp. coarsely ground pepper
3/4 tsp. dried whole thyme
1 (16 oz.) can no-salt-added green beans, drained
1 (14 oz.) can no-salt-added whole tomatoes, drained and chopped
1 (5 1/2 oz.) can no-salt-added vegetable juice cocktail
2 tsp. reduced calorie margarine, melted

Preparation

Cook potatoes in boiling water to cover for 3 minutes, or until crisp-tender.
Drain and set aside.
Trim fat from steak; cut steak into 1-inch pieces.
Coat a 10-inch ovenproof skillet with cooking spray; place over medium-high heat until hot.
Add steak; cook, turning occasionally, until browned on all sides. Remove from pan; set aside.
Wipe drippings from skillet with a paper towel.
Coat skillet with cooking spray.
Add carrot; saute 4 to 5 minutes, stirring frequently.
Add onion, celery and garlic; saute until vegetables are tender.
Combine flour, pepper and thyme; stir well.
Stir flour mixture into vegetable mixture. Cook 1 minute, stirring constantly.
Add beef, green beans, tomatoes and vegetable juice cocktail.
Bring to boil; reduce heat and simmer for 5 minutes, stirring occasionally.