Steak Vegetable Duo Recipe


Preparation Time5 MinCooking Time1 Hr 30 Min
Ready In1 Hr 35 MinDifficulty LevelEasy
Health IndexHealthyCuisine
Main IngredientInterest Group


 Boneless round steak1 1⁄2 Pound (Cut 3/4-Inch Thick)
 Salt1 1⁄2 Teaspoon
 Dry mustard1⁄4 Teaspoon
 Black pepper1 Dash
 Onion1⁄4 Cup (4 tbs), chopped
 Garlic1⁄4 Cup (4 tbs), crushed
 Water1⁄4 Cup (4 tbs)
 Canned whole peeled tomatoes4 1⁄8 Ounce, drained (1 Can)
 Cornstarch1 Tablespoon
 Zucchini3 Cup (48 tbs), sliced
 Frozen spinach10 Ounce, thawed (1 Package)

Nutrition Facts

Serving size: Complete recipe

Calories 1258 Calories from Fat 360

% Daily Value*

Total Fat 40 g61.9%

Saturated Fat 13.9 g69.6%

Trans Fat 1.1 g

Cholesterol 415 mg

Sodium 3797.2 mg158.2%

Total Carbohydrates 58 g19.4%

Dietary Fiber 14.9 g59.6%

Sugars 13.2 g

Protein 165 g330.8%

Vitamin A 694.3% Vitamin C 168.6%

Calcium 56.9% Iron 137.5%

*Based on a 2000 Calorie diet


1) From the steak, trim the fat. Cut into 4 pieces.

2) In a large frying pan, slowly heat the trimmed fat so as to obtain 1 tablespoon of drippings. Throw away the unneeded fat.
3) Brown the steak thoroughly on both the sides.
4) Combine together the dry mustard, salt and pepper. Sprinkle the mixture all over the meat.
5) Add the water, onion and garlic, cover the pan tightly and slowly cook the meat for about 75 minutes, till the meat is soft.
6) Take the meat out of the pan.
7) Blend together the cornstarch and the reserved tomato juice, combine together with the cooking liquid and cook, constantly stirring, till the mixture is thick.
8) Add the spinach, tomatoes and zucchini. Stir well.
9) On top of the vegetables, place the meat and cook slowly, covered for 8 to 10 minutes.
10) Take out the meat and place it on a warm platter.
11) On the platter, place the vegetables and sauce next.

12) Serve the steak right away, while it is still piping hot. Makes a delectable main course dish and goes well with toasted bread.