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