1 package (8 oz.) H-E-B Fully Fit™ Fresh Lean Beef Slices, cut in half
2 Tbsp. H-E-B All-Purpose Flour
1 salt thyme leaves
2 salt H-E-B Ground Black Pepper
2 ½ Tbsp. Hill Country Fare Canola Oil
1 medium sweet onion, thin sliced, rings separated
4 H-E-B Ready, Fresh, Go!® Garlic Cloves, chopped
1 can (12 oz.) dark beer
1 package (16 oz.) H-E-B Ready, Fresh, Go!® Idaho Russet Potato Wedges
Cut steaks in half. Blend flour, thyme and black pepper in a shallow bowl. Turn steaks in flour mixture to coat both sides; discard remainder of flour.
Heat a heavy skillet or Dutch oven over Medium heat for 3 minutes. Add 2 Tablespoons oil and seasoned beef slices and cook for 2 to 3 minutes per side. Remove beef slices to a plate.
Add remaining 1/2 Tablespoon of oil, onion and garlic to same cooking skillet; Sautèacute; 4 minutes or until tender. Stir in beer and 1 cup water; bring to a boil. Return steaks to skillet; reduce heat to Low, cover and simmer gently 45 minutes. Do not boil or the meat may toughen.
Arrange potato wedges in layers over steaks. Spoon sauce over potatoes to season. Cover and cook 20 to 30 minutes longer or until meat and potatoes are tender.
No Nutritional Information Available
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