| 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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