| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 6 | servings | ||
INGREDIENTS
| 1/4 | c | All-purpose flour |
| 1 | ts | Dried thyme |
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
| 1 | lb | Round steak; (top)all visible fat removed, cut into 1" cubes |
| 1 | c | Pearl onions; fresh or frozen |
| 1/3 | c | Red wine |
| 2 | Cloves garlic; minced | |
| 1 | lb | All-purpose potatoes; about 2, cut into 3/4" cubes, about 2 cups |
| 2 | c | Fat-free beef broth; low sodium |
| 1 1/2 | c | Baby carrots; frozen (10 Oz.) |
| 2 | Bay leaves | |
| 1 | c | Peas; frozen |
| 1 | cn | Sliced mushrooms; drained |
INSTRUCTIONS
Combine flour, thyme, salt and pepper. Add meat; toss to coast. Coat large pot with cooking-spray; place over medium-high heat. Add meat; cook, turning occasionally, with any remaining flour mixture until meat is browned on all sides, about 6-8 minutes. Remove meat from pot; keep warm. To same pot add onions, wine and garlic, scraping up any browned bits; cook 3 minutes. Stir in potatoes, broth, carrots, bay leaves and reserved meat. Increase heat to high; bring to a boil. Reduce heat to medium; simmer, stirring occasionally, 20 minutes. Stir in peas and mushrooms; heat through, about 5 minutes. Remove bay leaves before serving. Serves 6. Per Serving: (Magazine Nutritional Info) 229 calories, 23g protein, 3g fat, 43 mg chol, 27g carbs, 510 mg sodium, 4g fiber. WW Points per serving 4 Recipe by: Source: Woman's World Magazine February 16, 1999 Posted to EAT-LF Digest by "Helen Deacey" <hdeacey@sympatico.ca> on Mar 7, 1999, converted by MM_Buster v2.0l.
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