Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 3 \N | Carrots |
| 2 \N | Potatoes, peeled |
| 1 \N | Sweet potato, peeled |
| 1½ \N | Beef top round steak |
| 1 \N | Onion, sliced thin |
| ½ cup | Dried prunes |
| ½ cup | Dried apricots |
| 1 cup | Orange juice |
| \N \N | Water |
Cut the vegetables into 1-inch pieces. Cut the beef into strips. Brown the meat in a nonstick pan. Add the vegetables, prunes, apricots and orange juice. Add enough water to cover meat and vegetables.
Bring to a boil, lower the heat, and simmer for 2 to 3 hours or until the meat is tender. Or bake in a 350 degree oven for 3 hours in a covered dish.
⅙ recipe - 356 calories, 4 lean meat, 1½ bread, 2 fruit exchanges 41 grams carbohydrate, 35 grams protein, 7 grams fat 100 mg sodium, 1113 mg potassium, 70 mg cholesterol
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared but not tested by Elizabeth Rodier, Dec 93