Italian Beef Stew
Oct 26, 2007 11:30:33 GMT -8
Post by jjg on Oct 26, 2007 11:30:33 GMT -8
Italian Beef Stew
From Cooking for 2
SERVINGS 2
CATEGORY Lower Fat
METHOD Stovetop - One-Dish
PREP 20 min.
COOK 60 min.
TOTAL 80 min.
Looking for a heartwarming meal-in-one on a nippy autumn evening? Try this hearty stew from Margaret Peschke in Hadley, New York. Cube steak makes it quick and economical. Tip: Combine leftover onion soup mix with 1-1/2 cups sour cream for a tasty dip, or with 3 cups water for soup.
INGREDIENTS
3/4 pound beef cube steak, cubed
1 cup water
1 can (8 ounces) tomato sauce
1 small potato, peeled and cubed
1/2 cup sliced fresh carrot
1/2 small onion, cut into thin wedges
1/2 small sweet red pepper, chopped
1 tablespoon onion soup mix
1/2 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1/2 cup frozen peas
DIRECTIONS
In a large saucepan coated with nonstick cooking spray, brown the meat over medium heat for 5 minutes. Stir in the water, tomato sauce, potato, carrot, onion, red pepper, soup mix, Italian seasoning and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes.
Stir in peas; simmer 15 minutes longer or until vegetables are tender. Yield: 2 servings.
NUTRITIONAL INFO
Nutrition Facts: 1-3/4 cups (prepared with reduced-sodium soup mix) equals 360 calories, 6 g fat (2 g saturated fat), 96 mg cholesterol, 784 mg sodium, 32 g carbohydrate, 6 g fiber, 44 g protein.
From Cooking for 2
SERVINGS 2
CATEGORY Lower Fat
METHOD Stovetop - One-Dish
PREP 20 min.
COOK 60 min.
TOTAL 80 min.
Looking for a heartwarming meal-in-one on a nippy autumn evening? Try this hearty stew from Margaret Peschke in Hadley, New York. Cube steak makes it quick and economical. Tip: Combine leftover onion soup mix with 1-1/2 cups sour cream for a tasty dip, or with 3 cups water for soup.
INGREDIENTS
3/4 pound beef cube steak, cubed
1 cup water
1 can (8 ounces) tomato sauce
1 small potato, peeled and cubed
1/2 cup sliced fresh carrot
1/2 small onion, cut into thin wedges
1/2 small sweet red pepper, chopped
1 tablespoon onion soup mix
1/2 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1/2 cup frozen peas
DIRECTIONS
In a large saucepan coated with nonstick cooking spray, brown the meat over medium heat for 5 minutes. Stir in the water, tomato sauce, potato, carrot, onion, red pepper, soup mix, Italian seasoning and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes.
Stir in peas; simmer 15 minutes longer or until vegetables are tender. Yield: 2 servings.
NUTRITIONAL INFO
Nutrition Facts: 1-3/4 cups (prepared with reduced-sodium soup mix) equals 360 calories, 6 g fat (2 g saturated fat), 96 mg cholesterol, 784 mg sodium, 32 g carbohydrate, 6 g fiber, 44 g protein.