Steak Rolls in Black Bean Sauce

Ingredients

tablespoons vegetable oil

1/4

cup finely chopped white onion

teaspoon minced garlic

cup diced peeled potatoes

cup diced carrots

thin boneless beef top round steaks, 1/8 to 1/4 inch thick (6 to 8 oz each)*

teaspoon salt

1/2

teaspoon pepper

pimiento-stuffed queen (large) Spanish olives, each cut into 4 slices or 1/3 cup sliced green olives

small onion, coarsely chopped

can (15 oz) Progresso™ black beans, undrained

cans (15 oz each) Muir Glen™ Organic tomato sauce

tablespoons water

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1

In 12-inch skillet, heat oil over medium-high heat. Cook onion and garlic uncovered 2 minutes or until tender, stirring constantly. Stir in potatoes and carrots; cook 5 minutes, stirring occasionally.
2

Place steaks side by side on waxed paper-lined work surface. Sprinkle salt and pepper evenly over one side of each steak; pat and press into steak. Turn steaks over; spread potato mixture in center of each steak. Starting with one short side, tightly roll up each steak; secure with toothpick.
3

Spray 12-inch skillet (or 10-inch skillet, 2 inches deep) with cooking spray; heat over medium heat. Add steak rolls to skillet; cook uncovered 5 minutes. Turn steak rolls; cook 5 minutes longer. Meanwhile, in medium bowl, mix all sauce ingredients.
4

Pour sauce over steak rolls in skillet. Reduce heat to medium-low; simmer uncovered 30 to 40 minutes, stirring and spooning sauce over rolls occasionally, until steak rolls are fork-tender and meat thermometer inserted in center of each roll reads 140°F. Remove toothpicks; serve steak rolls topped with sauce.

For a delicious meal, serve the steak rolls with red rice, corn tortillas and black beans.
*Note: Have a butcher cut the steaks. Each one should be 10 inches long and 5 inches wide.