Skillet Beef Casserole(6 Servings)

• 2 (8 oz.) baking potatoes, peeled and cut into 1/8-inch slices
• 1 lb. lean boneless beef sirloin steak
• vegetable cooking spray
• 1/2 c. thinly sliced carrots
• 1 c. thinly sliced onion
• 1/2 c. thinly sliced celery
• 2 cloves garlic, minced
• 2 Tbsp. all-purpose flour
• 1 tsp. coarsely ground pepper
• 3/4 tsp. dried whole thyme
• 1 (16 oz.) can no-salt-added green beans, drained
• 1 (14 oz.) can no-salt-added whole tomatoes, drained and chopped
• 1 (5 1/2 oz.) can no-salt-added vegetable juice cocktail
• 2 tsp. reduced calorie margarine, melted

1. Cook potatoes in boiling water to cover for 3 minutes, or until crisp-tender.
2. Drain and set aside.
3. Trim fat from steak; cut steak into 1-inch pieces.
4. Coat a 10-inch ovenproof skillet with cooking spray; place over medium-high heat until hot.
5. Add steak; cook, turning occasionally, until browned on all sides. Remove from pan; set aside.
6. Wipe drippings from skillet with a paper towel.
7. Coat skillet with cooking spray.
8. Add carrot; saute 4 to 5 minutes, stirring frequently.
9. Add onion, celery and garlic; saute until vegetables are tender.
10. Combine flour, pepper and thyme; stir well.
11. Stir flour mixture into vegetable mixture. Cook 1 minute, stirring constantly.
12. Add beef, green beans, tomatoes and vegetable juice cocktail.
13. Bring to boil; reduce heat and simmer for 5 minutes, stirring occasionally.

baking potatoes, beef sirloin steak, vegetable cooking spray, carrots, onion, celery, garlic, flour, ground pepper, thyme, salt, salt, salt, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=480835 (may not work)