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Beef Stew
(Serves 4)
¾ lb. boneless, lean beef round, cut into cubes
½ cup onions, chopped
1 small green pepper, seeded and chopped
2 cloves garlic, minced
2 medium potatoes, peeled and diced
4 medium carrots, sliced
1 can (14½ oz.) beef broth (low sodium, defatted)
¼ cup evaporated nonfat milk
1 teaspoon paprika
2 tablespoons cornstarch
2 tablespoons sherry or red wine
Spray an unheated large skillet with nonstick spray. Over medium-high heat, sauté the beef, onions, green peppers and garlic until the beef is browned. Stir in the potatoes, carrots and broth. Bring to a boil, then reduce the heat. Cover and simmer about 30 minutes or until the meat is nearly tender. (Do not boil.) Stir in the milk and paprika. In a custard cup, stir together the cornstarch and sherry or wine until smooth. Then stir the cornstarch mixture into the beef mixture. Cook until slightly thickened and bubbly.
Calories
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318
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Protein (g)
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32
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Cholesterol (mg)
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83
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Fat (g)
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8.4
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Carbs (g)
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28.4
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Sodium (mg)
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246
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Calories from:
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Fat
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23.9%
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Carbs
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35.8%
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Protein
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40.3%
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