Serves: 4
Total Calories: 342

2 tablespoons polyunsaturated oil
2 tablespoons finely chopped onions
1 cup coarsely chopped cooked green beans
1 cup canned whole kernal corn, drained
3 tablespoons chopped pimiento
1/4 teaspoon celery salt
1/8 teaspoon freshly ground black pepper
2 tablespoons bread crumbs
1 pound beef flank steak, 1/2 to 3/4 inch thick
1 (12-ounce) can tomato juice
1 cube beef bouillon
1/4 cup dry red wine

In the oil, sauté the onion until it is translucent and tender. Add the beans, corn, pimento, celery salt and pepper and simmer while stirring for 2 minutes. Drain the excess oil from the pan. Remove from the heat and add the bread crumbs.

Lay the steak in a baking dish. Spread the stuffing over the top. Bake at 350 degrees for 30 minutes.

Combine the tomato juice, bouillon cube and wine and pour over the steak. Bake for 15 minutes more.

Nutritional Facts:

Serves: 4
Total Calories: 342
Calories from Fat: 7

More Recipes from the The Happy Heart Cookbook Cookbook:
Beef and Spinach Rice
Chili
Stuffed Cabbage
Stuffed Romaine
Baked Stuffed Eggplant
Madrileno Cheese Stuffed Eggplant
Lima Brisket
Lima Bake
Meatloaf
Stuffed Peppers
Sweet and Sour Meatballs
Special Hash
Zucchini Lasagna
Roast Beef Tenderloin
Beef with Pea Pods and Oyster Sauce
Beef Teriyaki
Steak with Faro
Stuffed Flank Steak
Beef Stroganoff
Beef Bourguignon
Sweet and Sour Brisket
Goulash
Braised Beef in Red Wine Sauce
Braised Beef Shanks
Beef Stew
Plum and Apricot Tzimmes
London Broil
Braised Beef Short Ribs
Grilled Hanger Steak