Recipe: Country Beef Ragout (Corrected)
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 <email@example.com>
Recipe by: Cooking Light Card Posted to Digest eat-lf.v097.n110 by Roberta Banghart <firstname.lastname@example.org> on Apr 24, 1997
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