| 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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