Recipe: Country Beef Ragout (Corrected)

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Categories: Main dishes, Potatoes, Salad dress, Eat-lf mail

Yield: 6 Servings

1 1/2 lb Round steak, lean and

           -- boneless
      2 tb All-purpose flour

1/4 ts Salt
1/2 ts Pepper, divided

           Vegetable cooking spray
      1 ts Vegetable oil

1 1/2 c Chopped onion
1 1/2 c Beef stock

1 c Prune juice
1/2 ts Dried whole thyme

      2 c  Round red potatoes,
           -- peeled/diced
      1 c  Sliced carrots
      2 tb Lemon juice

Trim fat from steaks. Cut steaks into 3/4 " cubes. Combine flour ,salt and 1/4 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 1/4 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 1 1/2 cup serving: 4-5 calories, 8.4 g. fat, 97 mg. cholesterol.

MC formatting by Roberta Banghart <bobbi744@sojourn.com>

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

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