Country beef ragout (corrected)

6 Servings

Ingredients

Quantity Ingredient
1½ pounds Round steak, lean and boneless
2 tablespoons All-purpose flour
¼ teaspoon Salt
½ teaspoon Pepper, divided
Vegetable cooking spray
1 teaspoon Vegetable oil
1½ cup Chopped onion
1½ cup Beef stock
1 cup Prune juice
½ teaspoon Dried whole thyme
2 cups Round red potatoes, peeled/diced
1 cup Sliced carrots
2 tablespoons Lemon juice

Directions

Trim fat from steaks. Cut steaks into ¾ " cubes. Combine flour ,salt and ¼ tsp. pepper in a large, heavy-duty zip-top plastic bag. Add steak, shaking well to coat; set aside Coat a large Dutch oven with cooking spray; add oil, and place over Medium-High heat until hot. Add steak; cook 4 minutes or until browned. Add onion; cook 3 minutes. Add remaining ¼ tsp.

pepper, stock, prune juice and thyme; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Add potato and remaining ingredients. Cover and cook 1 hour or until tender, stirring occasionally.

Yield: 6 cups.

Per 1½ cup serving: 4-5 calories, 8⅖ g. fat, 97 mg. cholesterol.

MC formatting by Roberta Banghart <bobbi744@...> Recipe by: Cooking Light Card Posted to Digest eat-lf.v097.n110 by Roberta Banghart <bobbi744@...> on Apr 24, 1997

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