| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | California | Meat | 20 | Servings |
INGREDIENTS
| 4 | lb | Beef rump |
| 2 | T | Flour |
| 1 | t | Salt |
| 1/16 | t | Pepper |
| 1 | T | Oil |
| 1 | Onion, chopped fine | |
| 2 | Carrots, sliced | |
| 1 | T | Worchetershire sauce |
| 1 | c | Water |
| Sugar substitite equivalant | ||
| 1 | c Sugar |
INSTRUCTIONS
~---------------------TO--------------------------- Date: 05 Mar 1996 22:40 GMT From: "Lisabeth Crawford (Pooh)" <104105.1416@compuserve.com> Dredge meat well in flour, salt, and pepper. Brown in oil in skillet; add remaining ingredients. Cover. Simmer about 4 hours over low heat. Food Exchange per serving: 2 MEAT EXCHANGES Source: Recipes for Diabetics by Billie Little and Penny L. Thourup Brought to you and yours via Nancy O'Brion and her Meal-Master MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #66 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 15
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 122.5mg
Potassium: 35.9mg
Carbohydrates: 1.9g
Fiber: <1g
Sugar: <1g
Protein: <1g