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Lean Cooking Tips
Before you cook, trim off any fat.
Use vegetable spray instead of oil.
Cook meats in a heavy nonstick skillet without added fat.
Today's beef is leaner than it used to be. In fact, the average thickness of fat
around around the edges of steaks and roasts has been reduced to less than 1/8
inch, with over 40% of the cuts having no external fat at all.
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Beef with Herbs and Wine Sauce
3 lbs. round steak cut in 1 1/2 inch cubes
3 medium onions diced
3 slices bacon
1 1/2 T. flour
2 C. beef broth
2 C. dry red wine
1/2 t. oregano
1/4 t. thyme
1/2 t. basil
1 t. season salt
1/2 t. fresh black pepper
1 lb. fresh mushrooms sauteed in 3 T. butter
Fry bacon in a Dutch oven. Remove bacon and set aside for another use. Add the
chopped onions to the bacon grease and saute until translucent.
Sprinkle the meat cubes with the flour. Add the meat cubes to the onions and
brown.
Add the herbs, broth and wine. Cover and simmer for 1 1/2 hours. Add the
mushrooms after you have sauteed them in the butter. Cover the pot and simmer
for another 30 minutes.
Serve with wild rice.
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