Beef Bruschetta

This week, Steve and I made a nostalgic dinner: the first he ever made for me when we were dating. It’s a beef skillet dinner based on a Kraft Canada recipe and it has lots of tomatoes, which he knows I love. It’s delicious. We have modified it slightly since then:

• 1 lb. (500 g) boneless beef sirloin steak or ground beef, cut into thin strips
• 2 tsp. Oil
• 2-3 large Tomatoes, chopped
• 1 can (10 fl oz/284 mL) beef broth
• 4 cloves Garlic, minced
• 1 tsp. Dried basil leaves
• 1½ cups white rice, uncooked
• ½ cup shredded Cheese

1. Start the rice using the broth mixed with water. I personally use a rice cooker, but it takes about 15-20 minutes on the stove top.
2. Cook meat in hot oil in large nonstick skillet on medium-high heat 2 min. or until evenly browned, stirring frequently. Remove meat from skillet; set aside.
3. Add tomatoes, garlic and basil to skillet. Bring to boil. Reduce heat to medium-low; stir in meat and rice. Simmer 5 to 10 min, or until heated through, then top with cheese. Cover and let stand 1 minute to melt.

Serve 4 and is a filling meal when paired with a salad.

Brooke

My name is Brooke and I love to cook, hence the nickname. I am passionate about eating for pleasure and nutrition, making jam, and Pilates.