Yield: 4 Servings
|1 pounds||Lean beef stew meat|
|\N \N||Nonstick cooing spray|
|1 cup||Chopped onion|
|2 tablespoons||All-purpose flour|
|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||Flat-leafed parsley sprigs|
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