|
Beef and Vegetable Ragoût
Yield: Makes 6 servings
Ingredients:
Olive oil cooking spray
1cup coarsely chopped onion
4cloves garlic, minced
1-1/4pounds boneless beef top round steak, trimmed and cut into 1-inch cubes
All-purpose flour
2cans (about 14 ounces each) fat-free reduced-sodium beef broth*
2tablespoons tomato paste
1tablespoon Worcestershire sauce
2teaspoons horseradish mustard
2teaspoons dried oregano leaves, crushed
2teaspoons dried thyme leaves, crushed
1/4teaspoon ground allspice
1/2teaspoon salt
1/2teaspoon black pepper
8ounces baby carrots
2cups medium whole mushrooms
4medium plum tomatoes, cut into wedges, seeded
3cups cooked no-yolk noodles
Preparation:
1.Coat Dutch oven or large saucepan with cooking spray; heat pan over medium heat. Add onion and garlic; cook and stir 3 to 5 minutes or until onion is softened.2.Coat beef lightly with flour. Add to Dutch oven; cook and stir about 10 minutes or until browned on all sides.3.Add beef broth, tomato paste, Worcestershire sauce, mustard, oregano, thyme, allspice, salt and pepper; bring to a boil over high heat. Reduce heat to low. Simmer, covered, about 1-1/2 hours, adding carrots, mushrooms and tomatoes during last 45 minutes of cooking time. Serve over noodles.
Nutritional Information:
Serving Size: 1/6 of recipe
Fiber
6 g
Carbohydrate
53 g
Cholesterol
48 mg
Saturated Fat
1 g
Total Fat
4 g
Calories from Fat
9 %
Calories
381
Protein
31 g
Sodium
577 mg
Dietary Exchange:
Vegetable
1
Starch
3
Meat
3
Previous: Beef and shiitake mushroom stir-fry, Beef and Pasta Salad with Creamy Blue Cheese Dressing, Beef and Parsnip Stroganoff, Beef and Parsnip Stew, Beef and Irish stout,
Next: Beef and Vegetables in Rich Burgundy Sauce, Beef and wine stew with black olives, Beef Bourguignon, Beef bourguignon with bubble and squeak, Beef Bourguignonne,
|