Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ¾ cup | Burgundy or dry red wine |
| ¼ cup | Water |
| 1 tablespoon | Cornstarch |
| 1 teaspoon | Beef-flavor instant bouillon |
| ½ teaspoon | Dried thyme leaves |
| ⅛ teaspoon | Pepper |
| 1 slice | Bacon; cut in 1\" pieces |
| 2 cups | Green Giant Select frozen baby cut carrots (from 14-oz bag) |
| 1 \N | Clove garlic; minced |
| 1 slice | Cooked roast beef; 1-lb, (from deli); cut into 3/4\" cubes |
| 1 \N | Jar (16-oz) small onions; drained |
| \N \N | OPTIONAL: hot cooked rice or egg noodles |
In small bowl, combine wine, water, cornstarch, bouillon, thyme and pepper; blend until smooth. Set aside. Cook bacon in large skillet over medium heat until crisp; remove drippings from pan. Add wine mixture, carrots and garlic to bacon in skillet. Bring to a boil. Reduce heat; cover and simmer 15-20 minutes or until carrots are tender, stirring occasionally. Stir in beef and onions. Cook until thoroughly heated, stirring occasionally. If desired, serve over hot cooked rice or egg noodles.
CALORIES: 350 SODIUM: 1220MG CHOLESTEROL: 110MG FAT: 10G
CARBOHYDRATE: 19G SAT: 4G
From <Meals In Minutes>, a Pillsbury Classic Cookbook. Downloaded from Glen's MM Recipe Archive, .