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.