Recipes

Nutritionally sound, tried and tested by yours truly.

Beef Burgandy

Ingredients

 

  • 3 slices turkey bacon, chopped (optional)
  • 1 pound round steak, all visible fat removed, and cut into 1/2 inch cubes
  • 1 cup chopped onion (about 2 medium)
  • 4 large cloves of garlic, peeled and left whole
  • 1 tablespoon acceptable (reduced fat) margarine (or Pam Spray can be substituted)
  • 2 tablespoons all purpose flour
  • 1/2 cup water
  • 1 1/2 cup dry red wine or nonalcoholic red wine
  • 1 cup low sodium beef broth
  • 1 cup coarsley chopped carrots (about 1 1/2 medium)
  • 1 cup frozen pearl onions (about 4 ounces)
  • 8 ounces chanterelle, shiitake, or button mushrooms or combination of all
  • 1/4 cup cognac or brandy (optional)
  • 1 tablespoon dark brown sugar
  • 1 tablespoon no salt added tomato paste
  • 1 teaspoon dried rosemary, crushed
  • 4 teaspoons chopped fresh thyme

 

Preparation

Preheat oven to 350 F. In an ovenproof Dutch oven, cook bacon over medium heat for 5 minutes, stirring occasionally. Remove from Dutch oven and set aside. Increase heat to medium-high. Brown Beef in Dutch oven, half at a time, until brown on all sides, about 5 to 7 minutes per batch. Remove meat from Dutch oven and set aside. Reduce heat to medium and add onion, garlic, and margarine. Cook for 5 minutes, stirring often. Stir in flour. Add turkey bacon, browned beef and remaining ingredients except thyme. Bring to a boil over high heat. Remove from heat. Bake, covered about 1 1/2 hours or until meat is tender stirring occasionally and adding more beef broth if necessary. Garnish each serving with chopped thyme if desired.

Nutritional Information

Calories per serving:

269

Fat per serving:

7g

Protein per serving:

26g

Carbohydrate per serving:

21g

Cholesterol per serving:

60mg

Sodium

126

Saturated Fat

2g

Polyunsaturated

1g

Monosaturated

3g