Yield: 4 Servings
|½ pint||Unsweetened orange juice|
|½ pint||Beef stock|
|500 \N||Grammes; (17 oz)|
|100 \N||Grammes mushrooms; (approx 4 oz)|
|2 teaspoons||Brown sugar|
|1 teaspoon||White wine vinegar|
|\N \N||Salt and pepper|
Now for a recipe. I got the idea from the January issue of the Weight Watcher's magazine but modified the recipe a bit so that I could make it in the crock pot. I made it four dinner the other night and it tastes rather good.
Mix the dry ingredients together and coat the beef evenly with them.
Pour all the wet ingredients into the crock pot. Add the beef and cook on high for 6 hours.
Points per serving for those using the 123 success program 6½.
Posted to EAT-LF Digest by Donna Slater <donna@...> on Mar 10, 1998