Easy Steak & Corn Skillet Supper

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 lb boneless round steak, cut into thin strips
• 1 medium onion, slivered
• 1/2 teaspoon dried thyme
• 2 teaspoons oil, to taste
• 3/4 cup beef broth or 3/4 cup red wine
• 1 (14 1/2 ounce) can diced tomatoes, do not drain
• 2 (11 ounce) cans mexicorn, drained & rinsed
• cooked rice

Recipe

• 1 in a large skillet, over medium-high heat, quickly brown the steak strips in oil along with the onion slivers (there should still be some pink remaining on the meat at this point).
• 2 sprinkle with thyme, then add wine or beef broth and allow the liquid to reduce until is has evaporated- this takes around 10 minutes.
• 3 do not be tempted to raise the heat too high- too high a temp will produce overcooked meat.
• 4 pour in the tomatoes along with their liquid, cover the pan, and let simmer 15 minutes more over low heat.
• 5 add the corn and heat just enough to warm the corn through.
• 6 serve ladled over cooked rice.
• 7 note: mexicorn is canned sweet corn kernals with little bits of mild chilies& sweet red peppers.
• 8 if unavailable, use regular corn.