Italian Beef Skillet

Italian Beef Skillet

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From: Diabetic Living Magazine

This Italian-inspired beef, vegetable, and pasta dinner takes just 20 minutes to prep. Grab a glass of your favorite wine, sit back, relax, and enjoy the fragrant aromas that fill your kitchen as this one-skillet meal simmers on your stove.

Ingredients 4 servings

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Original recipe yields 4 servings
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Metric
Nutrition per serving may change if servings are adjusted.
  • 1 pound beef round steak
  • 2 cups sliced fresh mushrooms
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • ½ cup chopped celery
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes
  • ½ teaspoon dried basil, crushed or 1 tablespoon chopped fresh basil
  • ¼ teaspoon dried oregano, crushed or 1½ teaspoons chopped fresh oregano
  • ⅛ teaspoon crushed red pepper
  • 2 tablespoons grated Parmesan cheese
  • Hot cooked pasta (optional)

Preparation

  • Prep

  • Ready In

  1. Trim separable fat from round steak, then cut meat into 4 serving-size pieces. Spray a cold large skillet with nonstick spray. Add the meat pieces to the skillet; brown both sides of each piece. Remove the meat from the skillet.
  2. Add mushrooms, onion, bell pepper, celery, and garlic to the skillet. Cook until vegetables are nearly tender. Then, stir in undrained tomatoes, dried herbs (if using), and crushed red pepper. Add the meat to the skillet, spooning the vegetable mixture over the meat. Cover and simmer about 1¼ hours or until the meat is tender, stirring occasionally. Stir in fresh herbs, if using.
  3. Transfer the meat to a serving platter. Spoon the vegetable mixture over the meat and sprinkle with Parmesan. Serve with pasta, if desired.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 212 calories; 4 g fat(1 g sat); 3 g fiber; 14 g carbohydrates; 30 g protein; 51 mg cholesterol; 6 g sugars; 284 IU vitamin A; 44 mg vitamin C; 106 mg calcium; 4 mg iron; 296 mg sodium; 876 mg potassium
  • Nutrition Bonus: Vitamin C (73% daily value), Iron (22% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 3½ lean protein, 2½ vegetable, ½ fat

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