INGREDIENTS
1
beef eye of round roast, cut into 1-1/2-inch cubes (about 1 pound)
3
to 4 tablespoons all-purpose flour
1
tablespoon olive or vegetable oil
1
teaspoon dried oregano leaves
1
teaspoon dried marjoram leaves
1
teaspoon dried thyme leaves
2
bay leaves
1
can (14-1/2 ounces) beef broth
2
onions, quartered
3
cups sliced mushrooms
2
cups sliced carrots
Salt (optional)
Black pepper (optional)
8
ounces uncooked fettuccine, cooked and kept warm
PREPARATION:
- Coat beef with flour. Heat oil in large heavy-duty saucepan over medium heat until hot. Add beef; cook until browned. Add oregano, marjoram, thyme and bay leaves; cook 1 minute.
- Add beef broth to saucepan; bring to a boil. Reduce heat; simmer, covered, about 1 hour or until beef is tender. Add vegetables; simmer, covered, 25 to 30 minutes or until beef and vegetables are tender. Remove and discard bay leaves. Season to taste with salt and pepper, if desired. Serve over hot cooked pasta.
This recipe appears in:
French
NUTRITIONAL INFORMATION:
Serving Size:
1/4 of beef mixture with 1 cup cooked pasta (without added salt and pepper seasonings)
Sodium
101 mg
Protein
33 g
Fiber
4 g
Carbohydrate
63 g
Cholesterol
55 mg
Saturated Fat
2 g
Total Fat
9 g
Calories from Fat
17 %
Calories
463
DIETARY EXCHANGE:
Vegetable
3
Starch
3
Meat
3
