4 boneless eye-of-round steaks (4 oz/115g
each), all visible fat discarded
1 1/2 teaspoon (7mL) Mrs. Dash® Garlic & Herb Seasoning
Blend, divided use
1 cup (240mL) fat-free, no-salt-added beef broth
1/4 cup (60mL) whole almonds
1 tablespoon (15mL) sliced almonds
1/4 cup (60mL) whole-berry cranberry sauce or 1/3 cup (80mL)
fat-free or light sour cream
1 tablespoon (15mL) prepared white horseradish
Season both sides of the steaks evenly
with 1 teaspoon Mrs. Dash® Garlic & Herb Seasoning Blend.
Heat a large nonstick skillet over medium-high
heat. Cook the steaks for 2 minutes on each side, or until browned.
Add the broth and bring to a simmer. Reduce
the heat and simmer, covered, for 30 to 40 minutes, or until
tender. If needed, add water 1/4 cup at a time to keep the steaks
from sticking. If desired, reserve 1/2 to 2/3 cup cooking liquid
to spoon over the steaks before serving.
Dry-roast the whole almonds in a medium
skillet over medium heat for 6 to 8 minutes, or until golden
brown, stirring occasionally. Transfer to the work bowl of a
food processor and let cool for 5 minutes.
Dry-roast the sliced almonds in the same
skillet for 3 to 4 minutes, or until golden brown, stirring occasionally.
Transfer to a small plate and set aside.
Process the whole almonds for 1 to 2 minutes,
or until finely ground. Transfer to a medium bowl. Stir in the
cranberry sauce or sour cream, horseradish, and 1/2 teaspoon
Mrs. Dash® Garlic & Herb Seasoning Blend until well combined.
