45 min.
Preparation time
Gaps: no
Total: 45 min.
Servings
Serve: 8 persons
Weight Per Serving: 425g
Price Per Serving: 3.41$
399kcal
Nutrition
Calories: 399kcal
Protein: 27.01%
Fat: 45.15%
Carbs: 27.84%
Ingredients
- 2 teaspoons pepper black divided
- 14 ounce beef broth low-sodium canned
- 8 ounce tomato sauce canned
- 14.5 ounce canned tomatoes diced undrained canned
- 0.5 cup celery chopped
- 4 cups grits hot cooked
- 2 tablespoons flour all-purpose
- 2 tablespoons basil fresh minced
- 0.3 cup parsley fresh minced
- 1 teaspoon thyme leaves fresh chopped
- 8 cloves garlic fresh minced
- 0.5 cup bell pepper green chopped
- 0.5 cup green onions sliced
- 2.3 ounce olives ripe sliced canned
- 1 teaspoon pepper sauce hot
- 0.5 teaspoon salt
- 2 pounds breakfast steaks thin
- 4 teaspoons vegetable oil divided
- 1 cup onion diced white
Equipment
Directions
- Heat 2 teaspoons oil in a large cast-iron skillet over medium-high heat.
- Sprinkle steak with salt and 1 teaspoon black pepper.
- Add one-third of steak to pan; cook 45 seconds on each side.
- Remove from pan; keep warm. Repeat procedure with remaining steak.
- Add remaining 2 teaspoons oil to pan.
- Add white onion, celery, bell pepper, and garlic; saut 3 minutes or until vegetables are tender.
- Sprinkle flour over vegetables, and stir well to combine.
- Add the diced tomatoes, tomato sauce, and olives; stir well to combine.
- Add broth; stir until well blended.
- Add remaining 1 teaspoon black pepper, basil, thyme, and hot pepper sauce.
- Return steak to pan; bring to a boil. Reduce heat, and simmer 1 hour or until steak is tender. Stir in green onions and parsley.
- Serve over grits.
Nutrition Facts
Properties
Nutrition Score
21.686086996742%
Flavonoids
Nutrients percent of daily need