2 T. all purpose flour
1/2 tsp. dried oregano, crushed
1/4 tsp. dried rosemary or marjoram, crushed
1/4 tsp. pepper
12 oz. lean cubed steaks
Nonstick spray coating
2 stalks celery, sliced
1 medium carrot, thinly sliced
1 large leek, sliced or 1 medium onion, sliced
1/2 C. water
2 cloves garlic, minced
1/2 tsp. instant beef bouillon granules
2 large tomatoes, chopped
2 T. dry red wine or water
1 T. tomato paste

In a shallow dish combine flour, oregano, rosemary or marjoram, and pepper. Coat both sides of meat pieces with flour mixture. Spray a large nonstick skillet with nonstick spray coating. Brown meat on both sides over medium heat. Add celery, carrots, leek or onion, water, garlic, and beef bouillon granules to skillet. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Add tomatoes, wine and tomato paste to the skillet. Cover and simmer about 2 minutes more or till the meat and vegetables are tender.

Yield: 4 servings
Calories: 189
Fat: 5g
Fiber: 3g