• 8servings
  • 160minutes
  • 240calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B3, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 lb. beef flank steak or skirt steak

  2. 2 large onion s, divided

  3. 2 large green pepper s, halved, seeded and divided

  4. 4 cloves garlic , peeled, divided

  5. 1 qt. (4 cups) water

  6. 1 bay leaf

  7. 1/2 cup KRAFT Italian Dressing

  8. 1 can (8 oz.) tomato sauce

  9. 1/3 cup dry white wine

  10. 1 jar (4 oz.) pimiento s, drained, chopped

  11. 1/2 tsp. salt

  12. 1/4 tsp. ground black pepper

Instructions Jump to Ingredients ↑

  1. PLACE steak and half each of the onions, green pepper halves and garlic cloves in Dutch oven. Add water and bay leaf. Bring to boil on medium-high heat; cover. Simmer on low heat 2 hours or until steak is tender.

  2. CUT remaining onion and remaining green pepper halves into thin slices; place in large skillet. Finely chop remaining 2 garlic cloves. Add to skillet with dressing; mix well. Cook on medium-high heat 10 min. or until vegetables are tender, stirring frequently.

  3. DRAIN steak mixture, reserving 1/2 cup cooking liquid for later use; place steak in shallow pan. Discard vegetables cooked with the steak. Use 2 forks to shred steak. Add to vegetable mixture in skillet; mix well. Cook 2 min. Stir in reserved cooking liquid and remaining ingredients; cook 5 min. or until heated through, stirring occasionally. Serve over hot cooked rice, if desired.


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