Make dinner easy. Packages of cut-up carrots and mushrooms quicken the preparation even more.
Start to Finish:
2 Hr 5 Min
6 servings (1 cup each)
3 tablespoons Gold Medal® all-purpose flour
1/2 teaspoon salt
1 teaspoon paprika
1/2 teaspoon pepper
1 lb boneless beef round steak, cut into 3/4-inch cubes
2 tablespoons vegetable oil
2 cups sliced mushrooms
1 cup frozen pearl onions
1 clove garlic, finely chopped
4 cups sliced carrots (8 medium)
1 can (14.5 oz) Muir Glen® organic stewed tomatoes, undrained
Heat oven to 350°F. In medium bowl, mix flour, salt, paprika and pepper. Add steak; toss to coat. In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add steak, reserving remaining flour mixture; brown steak on all sides. Spoon into ungreased 2 1/2-quart casserole.
To same skillet, add remaining 1 tablespoon oil, the mushrooms, onions and garlic. Cook 2 to 3 minutes, stirring constantly, until browned; add to casserole. Add carrots, tomatoes and reserved flour mixture; mix well.
Cover casserole. Bake 1 hour 30 minutes to 1 hour 45 minutes or until meat and vegetables are fork-tender.
Recipe Provides: Fats & Oils 1tsp, Meat & Beans 2oz-equivalents, Vegetables 1 1/2c
|NUTRITION INFORMATION PER SERVING|
|Serving Size:||1 Serving|
|Calories||230||Calories from Fat||70|
| || ||% Daily Value|| |
| Saturated Fat||1 1/2g||8%|
| Trans Fat||0g||0%|
| Dietary Fiber||4g||17%|
|% Daily Value|
|Vitamin A||290%||Vitamin C||15%|
|Exchanges:||0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1/2 Fat; |
|*Percent Daily Values are based on a 2,000 calorie diet.|