• 6servings
  • 20minutes
  • 263calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB3, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 pounds beef cube steak

  2. 1/4 cup all-purpose flour

  3. 1 teaspoon salt

  4. 1/4 teaspoon pepper

  5. 2 tablespoons olive oil

  6. 1 (14 1/2 ounce) can canned diced tomatoes

  7. 1 (15 ounce) can canned tomato sauce

  8. 1 large onion, thinly sliced

  9. 1 teaspoon Italian seasoning

  10. 5 small zucchini, cut into 1/2 inch slices

Instructions Jump to Ingredients ↑

  1. In a large resealable plastic bag, place the cube steak, flour, salt, and pepper. Seal, and shake to coat. Heat the olive oil in a large skillet over medium heat, and brown the cube steak. Reduce heat to low, and mix in the tomatoes, tomato sauce, onion, and Italian seasoning. Cover, and simmer at least 1 hour, stirring once. Place the zucchini in the skillet, and coat with the tomato sauce. Continue to simmer uncovered 10 minutes, or until zucchini is tender.


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