Cannoli
INGREDIENTS:
1 lb Beef top round, trimmed 2 ts Granulated sugar
-- of all fat 1 ts Dried thyme leaves
1 lg Onion; finely chopped 1 ts Prepared horseradish
1/2 lb Fresh mushrooms, washed, 1 lg Bay leaf
-- trimmed & sliced 1/4 ts Black pepper
2 lg Garlic cloves; minced 1/4 ts Salt, or to taste; optional
2 ts Margarine, non-diet, 3/4 c Sour cream, non-fat
-- tub-style canola -----to serve-----
-- or corn oil marg. 1 1/2 c Uncooked long-grain
2 c Beef broth, defatted -- white rice; or
-- divided 10 oz (to 12) uncooked medium
1/4 c Red burgundy wine -- non-fat noodles
3 tb Tomato paste Parsley sprigs for garnish
1/4 c Water -- optional
1 tb White flour
1 lb Beef top round, trimmed 2 ts Granulated sugar
-- of all fat 1 ts Dried thyme leaves
1 lg Onion; finely chopped 1 ts Prepared horseradish
1/2 lb Fresh mushrooms, washed, 1 lg Bay leaf
-- trimmed & sliced 1/4 ts Black pepper
2 lg Garlic cloves; minced 1/4 ts Salt, or to taste; optional
2 ts Margarine, non-diet, 3/4 c Sour cream, non-fat
-- tub-style canola -----to serve-----
-- or corn oil marg. 1 1/2 c Uncooked long-grain
2 c Beef broth, defatted -- white rice; or
-- divided 10 oz (to 12) uncooked medium
1/4 c Red burgundy wine -- non-fat noodles
3 tb Tomato paste Parsley sprigs for garnish
1/4 c Water -- optional
1 tb White flour
Recipe by: Skinny One-Pot Meals -
ISBN 0-940625-75-X
Cut meat into very thin 2-inch-long diagonal strips.
In a large non-stick, spray -coated skillet, cook meat over medium-high heat 6 or 7 mins or until browned. Remove meat to a medium bowl and reserve.
In skillet, combine onion, mushrooms, gralic, margarine, and 3 Tbs broth. Cook over medium heat, stirring, 6 to 7 mins or until onion is tender and mushrooms have changed color. If liquid begins to evaporate, add more broth.
Return meat to skillet, along with remaining broth and wine. Stir in tomato paste until well combined. Bring to a boil. In a cup, stir flour into water. Add to skillet and cook, stirring, until liquid thickens.
Add sugar, thyme, horseradish, bay leaf, pepper, and salt, if desired, and stir to mix well. Cover and simmer 30 mins, stirring occasionally, or until meat is tender.
Meanwhile, cook rice or noodles according to package directions.
Reduce heat under skillet so that liquid does not boil. Stir sour cream into broth. Heat 2 or 3 mins more.
Serve individual portions of Beef Stroganoff over rice or noodles, or arrange on a serving platter and top with Beef Stroganoff. Garnish with parsley sprigs if desired.
NUTRTIONAL DATA (based on 7 servings) Per serving Calories 336 Fat (gm) 6 Sat. fat (gm) 2 Cholesterol (mg) 55 Sodium (mg) 242 Protein (gm) 24 Carbohydrate (gm) 44 % Calories from fat 16
ISBN 0-940625-75-X
Cut meat into very thin 2-inch-long diagonal strips.
In a large non-stick, spray -coated skillet, cook meat over medium-high heat 6 or 7 mins or until browned. Remove meat to a medium bowl and reserve.
In skillet, combine onion, mushrooms, gralic, margarine, and 3 Tbs broth. Cook over medium heat, stirring, 6 to 7 mins or until onion is tender and mushrooms have changed color. If liquid begins to evaporate, add more broth.
Return meat to skillet, along with remaining broth and wine. Stir in tomato paste until well combined. Bring to a boil. In a cup, stir flour into water. Add to skillet and cook, stirring, until liquid thickens.
Add sugar, thyme, horseradish, bay leaf, pepper, and salt, if desired, and stir to mix well. Cover and simmer 30 mins, stirring occasionally, or until meat is tender.
Meanwhile, cook rice or noodles according to package directions.
Reduce heat under skillet so that liquid does not boil. Stir sour cream into broth. Heat 2 or 3 mins more.
Serve individual portions of Beef Stroganoff over rice or noodles, or arrange on a serving platter and top with Beef Stroganoff. Garnish with parsley sprigs if desired.
NUTRTIONAL DATA (based on 7 servings) Per serving Calories 336 Fat (gm) 6 Sat. fat (gm) 2 Cholesterol (mg) 55 Sodium (mg) 242 Protein (gm) 24 Carbohydrate (gm) 44 % Calories from fat 16