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