Recipe courtesy of The Beef Checkoff.
2 beef bottom round or eye round steaks, cut 3/4 to 1-inch thick (about 1 1/2 pounds)
1 (14.5-ounce) can diced tomatoes with garlic and onion or stewed tomatoes with onion, undrained
1 cup mango chutney
1 1/2 teaspoons curry powder
1 (5.6-ounce) package toasted pine nut couscous
Chopped fresh cilantro (optional)
- Preheat large nonstick skillet over medium heat until hot. Place beef steaks in skillet; brown evenly. season with salt and pepper, as desired.
- Combine tomatoes, chutney and curry powder in small bowl. Pour over steaks; bring to a boil. Reduce heat; cover tightly and simmer 1 1/4 to 1 3/4 hours or until beef is fork to tender.
- Meanwhile prepare couscous according to package directions, omitting butter or oil.
- Carve steaks into thin slices. Serve over couscous. Top with cooking liquid and cilantro, if desired.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe using bottom round): Calories: 530; Total Fat: 8g; Saturated Fat: 2g; Cholesterol: 75mg; Total Carbs: 82g; Fiber: 3g; Protein: 34g; Sodium: 1916mg.
Recipe and photograph courtesy of The Beef Checkoff.