Oklahoma Dietetic Association - Oklahoma Beef Industry Council Recipe of the month

Oklahoma Beef Council Recipe of the Month

Marrakesh Beef
Makes 4 servings
(Prep Time: 1 1/2 - 2 hours)

Ingredients:

2 beef bottom round or eye round steaks, cut 3/4- to
1-inch thick (about 1-1/2 pounds)
1 can (14-1/2 ounces) diced tomatoes with garlic and
onion or stewed tomatoes with onion, undrained
1 cup mango chutney
1-1/2 teaspoons curry powder
1 package (5.6 ounces) toasted pine nut couscous Chopped fresh cilantro (optional)

Cooking Instructions:

1. Heat large nonstick skillet over medium heat until hot. Place beef steaks in skillet; brown evenly. Season with salt and pepper, as desired.

2. Combine tomatoes, chutney and curry powder in small bowl. Pour over steaks; bring to a boil. Reduce heat; cover tightly and simmer 1-1/4 to 1-3/4 hours or until beef is fork-tender.

3. Meanwhile prepare couscous according to package directions, omitting butter or oil.

4. Carve steaks into thin slices. Serve over couscous. Top with cooking liquid and cilantro, if desired.

Nutrition information per serving, using bottom round: 530 calories; 8 g fat (2 g saturated fat; 2 g monounsaturated fat); 75 mg cholesterol; 1916 mg sodium; 82 g carbohydrate; 3.2 g fiber; 34 g protein; 4.8 mg niacin; 0.4 mg vitamin B6; 1.5 mcg vitamin B12; 5.2 mg iron; 30.5 mcg selenium; 4.6 mg zinc.