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  Recipe Home » Misc » Beef Braised In Red Wine
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  Beef Braised In Red Wine
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 210
Ingredients:
3 lb Lean beef chuck roast
3 slice Lean bacon chopped
1 tsp Minced garlic
1 tsp Crumbled oregano
1/2 tsp Salt
1/4 tsp Fresh ground pepper
1 tbsp Margarine
1 tbsp Olive oil
1/2 cup Chopped onion
1/4 cup Chopped carrots
1/4 cup Chopped celery
1/2 cup Dry red wine
2 cup Beef stock canned or made from bouillon cubes
1 1/2 cup Canned tomatoes pureed or coarsely chopped
1 each Bay leaf
2 tbsp Soft butter optional
2 tbsp Flour optional
Instructions:
chilled. Top each portion with 1/4 cup chopped watercress. Makes 11
one-cup servings.
Nutrient content per serving: 225 calories, 2 grams fat, 4 grams
protein, 50 grams carbohydrate, .6 milligrams cholesterol, 509
milligrams sodium, .4 milligrams beta carotene.
SOURCE: Tyler Morning Telegraph, Wed., Feb. 27 1991 * Broccoli
should be cut into long-stemmed florets, blanched, drained ** Red
Pepper should be cut in julienne strips
Preheat oven to 325". Place one layer of broccoli in pie shell or
directly into 8-inch pie dish. Crumble cheese on top, cover with
remaining broccoli, arranging it with stems pointing center and the
flowers to the outside. Add the carrots and red pepper. Mix egg,
oregano and evaporated skim milk. Pour over vegetables. Bake loosely
covered with foil for one hour or until filling is set. Uncover for
last
10 minutes of baking.
Nutrient content per serving: 196 calories, 11 grams fat, 8 grams
protein, 17 grams carbohydrate, 47 milligrams cholesterol, 336
milligrams sodium, 2.6 milligrams beta carotene.
SOURCE: Tyler Morning Telegraph, Wed., Feb. 27, 1991 In a medium
mixing bowl, combine cold mashed potatoes with salt and vanilla. Add
icing sugar, one cup at a time, beating after each addition.
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