1 pound beef round tip roast or sirloin tip steak,* 1/2 -inch thick
2 tablespoons margarine or vegetable oil
1/2 teaspoon salt
1/8 teaspoon black pepper
Margarine Additional or vegetable oil (optional)
4 carrots medium, sliced 1/4 -inch thick
1 onion large, coarsely chopped
2 cups water
1 .75-ounce package brown gravy mix
Trim excess fat from steak. Thinly slice beef into 1 1/2 x 1/8 -inch strips; set aside.
Over medium-high heat, heat a large non-stick skillet until hot. Add 2 tablespoons margarine. When hot, add meat. Spinkle with salt and pepper. Cook and stir until no longer red. Transfer meat to a plate.
Add additional margarine to skillet if needed. Cook and stir carrots and onion until carrots are lightly browned and onion is limp. Return meat to skillet. Stir in 1 1/2 cups of the water. Bring to a boil; reduce heat to low, cover and simmer for 20 minutes or until vegetables are tender, stirring after 10 minutes.
Meanwhile, in a small bowl, stir gravy mix and remaining 1/2 cup water until blended. Stir into skillet. Cook and stir for 1 to 2 minutes or until thickened.
Serve with biscuits and peach-cottage cheese salad.
* Partially frozen meat is easier to cut.
Quick Skillet Ragout comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now!