Marrakesh Beef

Recipe courtesy of The Beef Checkoff.

Recipe Ingredients:

2 beef bottom round or eye round steaks, cut 3/4 to 1-inch thick (about 1 1/2 pounds)
1 (14.5-ounce) can diced tomatoes with garlic and onion or stewed tomatoes with onion, undrained
1 cup mango chutney
1 1/2 teaspoons curry powder
1 (5.6-ounce) package toasted pine nut couscous
Chopped fresh cilantro (optional)

Cooking Directions:

1. Preheat large nonstick skillet over medium heat until hot. Place beef steaks in skillet; brown evenly. season with salt and pepper, as desired.
2. Combine tomatoes, chutney and curry powder in small bowl. Pour over steaks; bring to a boil. Reduce heat; cover tightly and simmer 1 1/4 to 1 3/4 hours or until beef is fork to tender.
3. Meanwhile prepare couscous according to package directions, omitting butter or oil.
4. Carve steaks into thin slices. Serve over couscous. Top with cooking liquid and cilantro, if desired.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe using bottom round): Calories: 530; Total Fat: 8g; Saturated Fat: 2g; Cholesterol: 75mg; Total Carbs: 82g; Fiber: 3g; Protein: 34g; Sodium: 1916mg.

Recipe and photograph courtesy of The Beef Checkoff.