| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Meat |
4 |
Servings |
INGREDIENTS
| 3/4 |
c |
Burgundy or dry red wine |
| 1/4 |
c |
Water |
| 1 |
tb |
Cornstarch |
| 1 |
ts |
Beef-flavor instant bouillon |
| 1/2 |
ts |
Dried thyme leaves |
| 1/8 |
ts |
Pepper |
| 1 |
sl |
Bacon; cut in 1" pieces |
| 2 |
c |
Green Giant Select frozen baby cut carrots (from 14-oz bag) |
| 1 |
|
Clove garlic; minced |
| 1 |
sl |
Cooked roast beef; 1-lb, (from deli); cut into 3/4" cubes |
| 1 |
|
Jar (16-oz) small onions; drained |
|
|
OPTIONAL: hot cooked rice or egg noodles |
INSTRUCTIONS
In small bowl, combine wine, water, cornstarch, bouillon, thyme and pepper;
blend until smooth. Set aside. Cook bacon in large skillet over medium heat
until crisp; remove drippings from pan. Add wine mixture, carrots and
garlic to bacon in skillet. Bring to a boil. Reduce heat; cover and simmer
15-20 minutes or until carrots are tender, stirring occasionally. Stir in
beef and onions. Cook until thoroughly heated, stirring occasionally. If
desired, serve over hot cooked rice or egg noodles.
CALORIES: 350 SODIUM: 1220MG
CHOLESTEROL: 110MG FAT: 10G
CARBOHYDRATE: 19G SAT: 4G
From <Meals In Minutes>, a Pillsbury Classic Cookbook. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“How about a private meeting with God? Pray!”