Burgundy Beef

2 pounds beef steak (chuck, round, flank)
1 large onions, sliced
½ cup water
½ cup burgundy wine or beef broth
½ cup ketchup
2 Tablespoons quick-cooking tapioca
2 Tablespoons packed brown sugar
2 Tablespoons Worcestershire sauce
2 teaspoons paprika
½ teaspoons salt
1 teaspoon minced garlic
½ teaspoon ground mustard
1 tablespoons cornstarch
2 tablespoons cold water
Cooked Noodles

In a 5-qt. slow cooker, combine the first 12 ingredients.  Cover and cook on low for 8-9 hours or until meat is tender.

Combine cornstarch and water until smooth; stir into pan juices.  Cover and cook on high for 15 minutes or until gravy is thickened.  Serve with noodles.

Severs 8:  296 calories, 18g fat, saturated fat 7g, cholesterol 66mg, carbohydrate 14g, 1g fiber, protein 19g, sodium 488mg.  Diabetic Exchanges:  2 ½ lean meat, 2 fat, ½ carbohydrate 

Zucchini Parmesan (side dish)

½ to 1 teaspoon minced garlic
1 tablespoon olive oil
4 medium zucchini, cut into ¼ inch slices
1 can (14 ½ oz) Italian diced tomatoes, untrained
1 teaspoon seasoned salt
¼ teaspoon pepper
¼ cup grated parmesan cheese

In a large skillet, sauté garlic in oil.  Add zucchini; cook and stir for 4-5 minutes or until crisp-tender.

Stir in the tomatoes, seasoned salt and pepper.  Simmer uncovered, for 9-10 minutes or until liquid is absorbed and mixture is heated through.  Sprinkle with Parmesan cheese.  Serve with a slotted spoon.

Serves 6, ½ cup size: Calories 81, Fat 3g, Saturated Fat 1g, Cholesterol 3mg, Sodium 581mg, Carbohydrate 10g, Fiber 2g, Protein 3g.  Diabetic Exchange:  2 Vegetable, ½ Fat. 

 

 

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