Yield: 4 Servings
Measure | Ingredient |
---|---|
1 pounds | Lean beef stew meat |
\N \N | Nonstick cooing spray |
1 cup | Chopped onion |
2 tablespoons | All-purpose flour |
¼ teaspoon | Salt |
¼ teaspoon | Pepper |
3 cups | Crimini or button mushrooms |
\N \N | (about 1/2 pound), halved |
1 cup | Dry vermouth |
1 cup | Low-salt chicken broth |
3 tablespoons | Fresh orange juice |
1 teaspoon | Died basil |
½ teaspoon | Dried thyme |
3 \N | Garlic cloves, crushed |
1 can | Diced tomatoes, (14.5 ounce) |
\N \N | Undrained |
\N \N | Flat-leafed parsley sprigs |
\N \N | (optional) |
Trim fat from beef; cut beef into 1-inch cubes Coat large skillet with nonstick cooking Spray, place over medium-high heat until hot. Add beef and onion; saute 5 minutes. Combine flour, salt and pepper, sprinkle over beef mixture, and cook 1 minute, stirring constantly.
Add remaining ingredients (except parsley) and bring to a boil.
Reduce heat and simmer, uncovered, 40 minutes or until beef is tender, stirring occasionally. Garnish with parsley, if desired.
Makes 4 servings.
NOTE: Serve with Green chili Cornsticks for a quick meal.
Per serving: Calories 291 Fat 9.4g Cholesterol 86mg Sodium 608mg Percent calories from fat 29%
Dallas Morning News 10/9/96 Typos by Bobbie Beers