2 teaspoons vegetable oil
1 pound beef round steak, cut into 4 pieces
2 cans (14 1/2-ounces) stewed tomatoes, undrained
1/4 teaspoon thyme
1/2 teaspoon salt
1/8 teaspoon pepper
1 package (16 ounce) Birds Eye Broccoli, Corn and Red Pepper


In large skillet, brown beef on both sides in oil over medium-high heat; drain.

Add tomatoes, thyme, salt and pepper; cover and cook over low heat 11/4 hours or until meat is tender, stirring occasionally.

Increase heat to medium, add vegetables, stir and cook an additional 5 to 6 minutes.

Serve over hot rice.

Make 4 servings

This recipe created by Birds Eye.