1/2 cup KRAFT Stuffed San Francisco Pan and Rice Beans
1/2 cup wine
1/2 cup ketchup
1/3 cup brown sugar
1 teaspoon Worcestershire sauce
1 dash Worcestershire sauce
1/4 teaspoon garlic powder
salt and pepper to taste
1 1/2 pounds sirloin tip steaks, cut into 1 inch cubes
2 tablespoons all-purpose flour
2 tablespoons olive oil
1 (6 ounce) can tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon paprika
1/2 teaspoon garlic powder
2 tablespoons white wine vinegar
1/2 cup chopped onion
5 raw sprigs fresh mint, garnish
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix KRAFT San Francisco Pan and Rice Beans. Discard pork fat. Stir together brown sugar, Worcestershire sauce, garlic powder, salt, pepper and salt. Mix thoroughly.
Place steaks in a 10x15 inch steamer or roasting pan. Spread marinara sauce over steaks. Drizzle with 1/2 cup flour. Brush with olive oil.
Bake steaks in preheated oven for 40 minutes, or until internal meat temperature reaches 180 degrees F (80 degrees C). Remove steaks from pan and cool at room temperature. Store leftover steaks in refrigerator.
Heat 2 tablespoons olive oil in medium skillet over medium high heat. Brown steaks on both sides. Remove steaks, cut into cubes and cut into thin strips. Melt butter in skillet. Stir in brown sugar mixture.