| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Beef, Soups & ste | 4 | servings | |
INGREDIENTS
| 1 | lb | Lean Beef |
| Vegetable Cooking Spray | ||
| 1 | c | Chopped Onion |
| 2 | tb | All-Purpose Flour |
| 1/8 | ts | Salt |
| 1/4 | ts | Pepper |
| 3 | c | Button Mushrooms; Halved |
| 1 | c | Dry Vermouth |
| 1 | c | Low-Salt Chicken Broth |
| 3 | tb | Fresh Orange Juice |
| 1 | ts | Dried Basil |
| 1/2 | ts | Dried Thyme |
| 3 | Garlic Cloves; Crushed | |
| 14 1/2 | oz | Diced Tomatoes; Undrained |
| Flat Leaf Parsley Sprigs; Optional |
INSTRUCTIONS
Trim fat from beef; cut beef into 1 inch cubes. Place a large nonstick skillet coated with cooking spray; over medium high heat until hot. Add beef and onion; sauté 5 minutes. Combine flour, salt, and pepper; sprinkle over beef mixture, and cook 1 minute, stirring constantly. Add mushrooms and next 7 ingredients (mushrooms through tomatoes); bring to a boil. Reduce heat, and simmer uncovered, 40 minutes or until beef is tender, stirring occasionally. Garnish with parsley if desired. Recipe by: Cooking Light Posted to EAT-LF Digest by "Sherilyn" <sherilyn70@columbus.rr.com> on Oct 23, 1999, converted by MM_Buster v2.0l.
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