Here’s another great recipe from the Taste of Home’s Busy Family Cookbook – I tell you it’s our favorite!
The steak, onions, and thyme get cooked in oil first.
We added some nature’s seasoning, oregano, and garlic salt to the steak, along with the beef broth. Let that simmer for about 10 minutes until the liquid evaporates.
Just look at the color on these tomatoes! They get to cook with the steak for about 15 minutes.
While that’s cooking, whip up some rice! We added some oregano and nature’s seasoning to the rice too.
Finally, add a lot of corn! The first time we made this dish, it seemed like too much, but it really isn’t. We’ve used canned and frozen corn, and they both work fine.
And there you have it – a delicious meal that takes about 45 minutes to make!
Skillet Steak and Corn (recipe from Taste of Home)
1 lb. boneless beef top round steak, cut into strips
1 medium onion, cut into ¼ inch wedges
½ tsp. dried thyme
2 tbsp. vegetable oil
¾ cup beef broth
1 can (14.5 oz.) diced tomatoes, undrained
2 cans (11 oz. each) corn, or 1½-2 cups frozen corn
hot cooked rice
- In a large skillet, cook the steak, onion, and thyme in oil over medium-high heat until meat is no longer pink; drain.
- Add broth; simmer, uncovered, for 10 minutes or until the liquid has evaporated.
- Stir in tomatoes; cover and simmer for 15 minutes.
- Add the corn and heat through. Serve with rice.