Beef braised in red wine

1 Servings

Ingredients

Quantity Ingredient
3 pounds Lean beef chuck roast
3 slices Lean bacon chopped
1 teaspoon Minced garlic
1 teaspoon Crumbled oregano
½ teaspoon Salt
¼ teaspoon Fresh ground pepper
1 tablespoon Margarine
1 tablespoon Olive oil
½ cup Chopped onion
¼ cup Chopped carrots
¼ cup Chopped celery
½ cup Dry red wine
2 cups Beef stock canned or made from bouillon cubes
1½ cup Canned tomatoes pureed or coarsely chopped
1 each Bay leaf
2 tablespoons Soft butter optional
2 tablespoons Flour optional

Directions

chilled. Top each portion with ¼ cup chopped watercress. Makes 11 one-cup servings.

Nutrient content per serving: 225 calories, 2 grams fat, 4 grams protein, 50 grams carbohydrate, ⅗ milligrams cholesterol, 509 milligrams sodium, ⅖ milligrams beta carotene.

SOURCE: Tyler Morning Telegraph, Wed., Feb. 27 1991 * Broccoli should be cut into long-stemmed florets, blanched, drained ** Red Pepper should be cut in julienne strips Preheat oven to 325". Place one layer of broccoli in pie shell or directly into 8-inch pie dish. Crumble cheese on top, cover with remaining broccoli, arranging it with stems pointing center and the flowers to the outside. Add the carrots and red pepper. Mix egg, oregano and evaporated skim milk. Pour over vegetables. Bake loosely covered with foil for one hour or until filling is set. Uncover for last

10 minutes of baking.

Nutrient content per serving: 196 calories, 11 grams fat, 8 grams protein, 17 grams carbohydrate, 47 milligrams cholesterol, 336 milligrams sodium, 2⅗ milligrams beta carotene.

SOURCE: Tyler Morning Telegraph, Wed., Feb. 27, 1991 In a medium mixing bowl, combine cold mashed potatoes with salt and vanilla. Add icing sugar, one cup at a time, beating after each addition.

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