| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Diabetic | 6 | Servings |
INGREDIENTS
| 3/4 | lb | Boneless beef round steak; trimmed and cubed |
| 1 | tb | Cooking oil |
| 4 | md | Potatoes; unpeeled, cut into l-inch cubes |
| 5 | md | Carrots; cut into l 1/2 inch chunks |
| 1 | Celery rib; cut into 1 inch chunks | |
| 1 | lg | Onion; cut into l inch chunks |
| 14 1/2 | oz | Chunky stewed tomatoes |
| 3 | tb | Quick-cooking tapioca |
| 1 | ts | Browning sauce |
| 1/8 | ts | Pepper; (up to 1/4) |
| 1 | c | Frozen peas |
INSTRUCTIONS
In a Dutch oven, brown the steak in oil. Add the next eight ingredients; cover and bake at 300* for 4-5 hours, stirring twice. Add the peas during the last minutes of baking. Exchanges: 2 Starch, 1 Vegetable, 1 Meat Nutritional Information Serving Size: 1 1/3 cups Carbohydrate: 38 gm Calories: 263 Protein: 17 gm Sodium: 257 mg Fat: 5 gm Cholesterol: 33 mg Rita Zagrzebski Eagle River, WI 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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