Recipe by Oxmoor House January 2002

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Recipe Summary test

Yield:
7 servings (3 ounces cooked beef and 1/4 cup gravy)
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Ingredients

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Directions

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  • Combine first 5 ingredients; set aside.

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  • Coat a Dutch oven with cooking spray; add oil. Place over medium-high heat until hot. Add beef, and cook 2 minutes on each side or until browned.

  • Sprinkle beef with soup mix mixture; add 1 cup water and wine to pan. Bring to a boil. Cover, reduce heat, and simmer 2 hours.

  • Place beef on a platter, reserving liquid in pan; cover beef with foil. Let stand 10 minutes before slicing.

  • Combine flour and 2 tablespoons water; add to cooking liquid. Simmer 8 to 10 minutes or until thick; add parsley. Serve over beef.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

207 calories; fat 9.1g; saturated fat 3.1g; protein 24.6g; carbohydrates 5.7g; cholesterol 60mg; iron 2.1mg; sodium 512mg; calories from fat 40%; fiber 0.6g; calcium 22mg.
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