| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Dutch | Main dishes, Potatoes, Salad dress, Eat-lf mail | 6 | Servings |
INGREDIENTS
| 1 1/2 | lb | Round steak, lean and boneless |
| 2 | tb | All-purpose flour |
| 1/4 | ts | Salt |
| 1/2 | ts | Pepper, divided |
| Vegetable cooking spray | ||
| 1 | ts | Vegetable oil |
| 1 1/2 | c | Chopped onion |
| 1 1/2 | c | Beef stock |
| 1 | c | Prune juice |
| 1/2 | ts | Dried whole thyme |
| 2 | c | Round red potatoes, peeled/diced |
| 1 | c | Sliced carrots |
| 2 | tb | Lemon juice |
INSTRUCTIONS
Trim fat from steaks. Cut steaks into 3/4 " cubes. Combine flour ,salt and 1/4 tsp. pepper in a large, heavy-duty zip-top plastic bag. Add steak, shaking well to coat; set aside Coat a large Dutch oven with cooking spray; add oil, and place over Medium-High heat until hot. Add steak; cook 4 minutes or until browned. Add onion; cook 3 minutes. Add remaining 1/4 tsp. pepper, stock, prune juice and thyme; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Add potato and remaining ingredients. Cover and cook 1 hour or until tender, stirring occasionally. Yield: 6 cups. Per 1 1/2 cup serving: 4-5 calories, 8.4 g. fat, 97 mg. cholesterol. MC formatting by Roberta Banghart <bobbi744@sojourn.com> Recipe by: Cooking Light Card Posted to Digest eat-lf.v097.n110 by Roberta Banghart <bobbi744@sojourn.com> on Apr 24, 1997
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