Marrakesh Beef --
Lean Cut
  • Total Recipe Time: 1-1/2 to 2 hours
  • Makes 4 servings


  1. 2 beef Bottom Round or Eye of Round Steaks, cut 3/4- to 1-inch thick (about 1-1/2 pounds)
  2. 1 can (14-1/2 ounces) diced tomatoes with garlic and onion or stewed tomatoes with onion, undrained
  3. 1 cup mango chutney
  4. 1-1/2 teaspoons curry powder
  5. 1 package (5.6 ounces) toasted pine nut couscous
  6. Chopped fresh cilantro (optional)


  1. Heat 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 1-1/2 hours or until beef is fork-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.
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