Nutrition Facts

Serving Size 328 g

(Approx. 6 Servings)

Amount Per Serving

Calories	690	Calories From Fat	260

% Daily Value*

Total Fat 29 g	45%

Saturated Fat 8 g	40%

Trans Fat 0.0 g

Cholesterol 155 mg	52%

Sodium 790 mg	33%

Total Carbohydrate 46 g	15%

Dietary Fiber 3 g	12%

Sugars 3 g

Protein	56 g

Vitamin A 10%	•	Iron 40%

Vitamin C 15%	•	Calcium 4%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Round Steak Ranchero

Prep Time

15 minutes

Cook Time

10 minutes

Total Time

25 minutes

Serves

6 People

Ingredients

Recipe makes 6 Servings

2 Lb Beef Bottom Round Steak, cut 3/8-inch thick

1/2 cup(s) all purpose flour

1 Tsp salt

1 Tsp black pepper

4 Tbsp canola oil

1 Tbsp corn starch

2 Rotel Festival Tomatoes, 10 Oz

4 green onions, chopped with tops

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Instructions

Cut steak into 6 portions; trim and discard fat.

Blend flour with 1 teaspoon of salt and pepper each on a shallow plate. Turn steaks in flour to coat both sides.

Heat 2 tablespoons oil in a large, heavy skillet over medium-high heat.

Cook steaks in two batches, 1 1/2 minutes per side; add remaining 2 tablespoons oil to skillet between batches.

Remove steaks to a platter and cover to keep warm.

Pour any remaining oil from skillet, but leave browned bits in bottom.

Return skillet to heat. Dissolve cornstarch in tomatoes; pour into skillet and stir to loosen browned bits from bottom.

Heat sauce until thickened; pour over steaks, top with chopped green onions and serve.

Source:

H-E-B