Serves: 6
Total Calories: 328

1 1/2 pounds boneless beef round steaks, tip or chuck steak, about 3/4 inch thick
3 tablespoons all-purpose flour
1 teaspoon ground mustard
1/2 teaspoon salt
2 teaspoons vegetable oil
1 can (14 1/2 ounces) whole tomato, undrained
2 cloves garlic, finely chopped
1 cup water
1 large onion, sliced
1 , large green pepper, , sliced

1. Remove fat from beef. Mix flour, mustard and salt. Sprinkle half of the flour mixture over one side of beef pound in. Turn beef pound in remaining flour mixture. Cut beef into 6 serving pieces.
2. Heat oil in 10-inch nonstick skillet over medium heat. Cook beef in oil about 15 minutes, turning once, until brown. Stir in tomatoes and garlic, breaking up tomatoes. Heat to boiling reduce heat in low. Cover and simmer about 1 1/4 hours or until beef is tender.
3. Stir in water, onion and bell pepper. Heat to boiling reduce heat to low. Cover and simmer 5 to 8 minutes or until vegetables are tender.

NUTRITION INFORMATION
1 Serving

Calories 175 (Calories from Fat 45)
Fat 5g (Saturated 1g)
Cholesterol 55mg
Sodium 150mg
Carbohydrate 10g (Dietary Fiber 2g)
Protein 24g

% DAILY VALUE: Vitamin A 6% Vitamin C 30% Calcium 4% Iron 14%

DIET EXCHANGES: 3 Very Lean Meat, 2 Vegetable

From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 328
Calories from Fat: 160

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-THE LEANEST CUTS OF BEEF
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