INGREDIENTS
Olive oil cooking spray
1
cup coarsely chopped onion
4
cloves garlic, minced
1‑1/4
pounds boneless beef top round steak, trimmed and cut into 1-inch cubes
All-purpose flour
2
cans (about 14 ounces each) fat-free reduced-sodium beef broth*
2
tablespoons tomato paste
1
tablespoon Worcestershire sauce
2
teaspoons horseradish mustard
2
teaspoons dried oregano leaves, crushed
2
teaspoons dried thyme leaves, crushed
1/4
teaspoon ground allspice
1/2
teaspoon salt
1/2
teaspoon black pepper
8
ounces baby carrots
2
cups medium whole mushrooms
4
medium plum tomatoes, cut into wedges, seeded
3
cups cooked no-yolk noodles
*To defat beef broth, skim fat from surface of broth with spoon. Or, place can of broth in refrigerator at least 2 hours ahead of time. Before using, remove fat that has hardened on surface of broth.
PREPARATION:
- Coat Dutch oven or large saucepan with cooking spray; heat pan over medium heat. Add onion and garlic; cook and stir 3 to 5 minutes or until onion is softened.
- Coat beef lightly with flour. Add to Dutch oven; cook and stir about 10 minutes or until browned on all sides.
- Add beef broth, tomato paste, Worcestershire sauce, mustard, oregano, thyme, allspice, salt and pepper; bring to a boil over high heat. Reduce heat to low. Simmer, covered, about 1-1/2 hours, adding carrots, mushrooms and tomatoes during last 45 minutes of cooking time. Serve over noodles.
This recipe appears in:
French
NUTRITIONAL INFORMATION:
Serving Size:
1/6 of recipe
Fiber
6 g
Carbohydrate
53 g
Cholesterol
48 mg
Saturated Fat
1 g
Total Fat
4 g
Calories from Fat
9 %
Calories
381
Protein
31 g
Sodium
577 mg
DIETARY EXCHANGE:
Vegetable
1
Starch
3
Meat
3
