Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2
Recipe by Oxmoor House January 1998

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Recipe Summary

prep:
10 mins
cook:
10 hrs
total:
10 hrs 10 mins
Yield:
8 servings.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 4 ingredients in a large heavy-duty, zip-top plastic bag; add beef, and seal bag. Shake to coat beef.

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  • Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add beef, and cook 10 minutes or until browned on all sides, stirring often.

  • Transfer beef to a 4-quart electric slow cooker coated with cooking spray. Add wine and next 6 ingredients; toss well. Cover and cook 6 hours on high setting or 8 to 10 hours on low setting until meat is tender and sauce thickens. Add mushrooms 1 hour before cooking is completed. Remove and discard bay leaf. Stir thoroughly.

  • Ten minutes before sauce is done, cook noodles according to package directions, omitting salt and fat; drain. Place 1/2 cup noodles on each of 8 individual serving plates. Spoon beef mixture evenly over hot noodles.

Source

Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook

Nutrition Facts

299 calories; calories from fat 16%; fat 5.3g; saturated fat 1.7g; mono fat 0g; poly fat 0g; protein 30.8g; carbohydrates 26.7g; fiber 2.6g; cholesterol 65mg; iron 0mg; sodium 232mg; calcium 0mg.
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