| 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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