| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
All-purpose flour |
| 1 |
t |
Dried thyme |
| 1/2 |
t |
Salt |
| 1/2 |
t |
Pepper |
| 1 |
lb |
Round steak, topall |
|
|
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 |
|
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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