| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Diabetic |
10 |
Servings |
INGREDIENTS
| 2 |
lb |
Extra lean ground beef; or ground round, uncooked |
| 4 |
lb |
Potatoes; peeled and sliced 1/4 inch thick |
| 1 |
lg |
Onion; sliced |
| 1/2 |
ts |
Pepper |
| 1 |
|
Low-sodium beef bouillon cube |
| 1 |
c |
Hot water |
| 1 |
cn |
(28 oz) tomatoes; with liquid, cut up |
|
|
Chopped fresh parsley; optional |
INSTRUCTIONS
In a Dutch oven, layer half of the meat, potatoes and onion. Sprinkle with
half of the pepper. Repeat layers. Dissolve bouillon in water; pour over
all. Top with tomatoes. Cover and cook over medium heat for 45-50 minutes
or until potatoes are tender. Garnish with parsley if desired.
Exchanges: 3 Lean Meat, 1 Fat Nutritional Information Serving Size: 1/8
recipe Carbohydrate: 4 gm Calories: 263 Protein: 28 gm Sodium: 121 mg Fat:
15 gm Cholesterol: 92 mg
Helen Carmichall, Santee, CA.
Recipe by: TOH Down-Home Diabetic Cookbook
Posted to MC-Recipe Digest V1 #937 by "abprice@wf.net" <abprice@wf.net> on
Nov 30, 1997
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