Serves: 4
Total Calories: 264
Trim excess fat from steak. Thinly slice beef into 1 1/2 x 1/8 -inch strips set aside.
Over medium-high heat, heat a large non-stick skillet until hot. Add 2 tablespoons margarine. When hot, add meat. Spinkle with salt and pepper. Cook and stir until no longer red. Transfer meat to a plate.
Add additional margarine to skillet if needed. Cook and stir carrots and onion until carrots are lightly browned and onion is limp. Return meat to skillet. Stir in 1 1/2 cups of the water. Bring to a boil reduce heat to low, cover and simmer for 20 minutes or until vegetables are tender, stirring after 10 minutes.
Meanwhile, in a small bowl, stir gravy mix and remaining 1/2 cup water until blended. Stir into skillet. Cook and stir for 1 to 2 minutes or until thickened.
Serve with biscuits and peach-cottage cheese salad.
* Partially frozen meat is easier to cut.
This Quick Skillet Ragout recipe is from the Cooking On The Run Cookbook. Download this Cookbook today.
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