| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Tex-Mex | Diabetic, Beef & veal, Soups & ste | 6 | servings |
INGREDIENTS
| 1 | lb | Lean round stead; trimmed and cut |
| ; into 1-inch cubes | ||
| 1 1/4 | c | Water |
| 1 | lg | Baking potato; cubed |
| 2 | Carrots; sliced | |
| 1/2 | c | Light beer |
| 1 | Red bell pepper; chopped | |
| 1/3 | c | Chopped fresh cilantro |
| 1 | cn | Chopped tomatoes; (16 ounces) |
| 1 | Onion; chopped | |
| 1 | Clove garlic; chopped | |
| 1 | Jalapeno pepper; seeded and chopped | |
| ; (optional) | ||
| 2 | ts | Dried oregano |
| 1 1/2 | ts | Chili powder |
| 1/2 | ts | Beef-flavored bouillon granules |
| 2 | tb | Flour |
| 2 | tb | Water |
INSTRUCTIONS
Saut. round steak in a large Dutch oven until seared on all sides, about 3 to 4 minutes. Add remaining ingredients except for flour and 2 tablespoons water. Mix well and bring to a boil. Cover and reduce heat to simmer; cook 1 hour until meat is tender, stirring occasionally. Combine flour and 2 tablespoons water, stirring to make a smooth paste. Gradually add paste to meat mixture and cook until thickened and bubbly, stirring frequently. Preparation time: 15 minutes Cooking time: 1 hour, 15 minutes Yield: about 6 cups Per Serving: Calories: 184 Carbohydrates: 16 g Protein: 20 g Fat: 4 g Saturated Fat: 1 g Soduim: 282 mg Fiber: 2 g Serving size: 1 cup Exchanges per serving: 1 starch 2 lean meat from JANUARY / FEBRUARY 1997 MC formatted by Barb at PK using MC Buster 2.0f & SNT on 6/12/98 Recipe by: http://www.diabetes-self-mgmt.com/dir_rec.html By Barb at PK <abprice@wf.net> on Jun 12, 1998, converted by MM_Buster v2.0l.
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