Post by JJ Judkins on Mar 9, 2011 10:11:40 GMT -6
Italian Braised Beef over Egg Noodles
Serves 6
1 tablespoon olive oil
1 1/4 pounds cubed stew meat (1-inch cubes)
Salt and freshly ground black pepper to taste
1/4 cup all-purpose flour
1 cup chopped onion
1 cup chopped carrots
1 cup sliced button mushrooms
1 stalk celery, chopped
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried oregano
1 cup dry red wine, such as Sangiovese or Zinfandel
One 14-ounce can reduced-sodium beef broth
One 6-ounce can tomato paste
2 bay leaves
1 pound wide egg noodles
1/4 cup chopped fresh parsley
1. Heat oil in a large saucepan over medium-high heat. Season the beef all
over with salt and pepper. Place the flour in a shallow dish, add the beef,
and turn to coat evenly, tapping off the excess. Add the beef to the hot pan
and cook until browned on all sides, 3 to 5 minutes total. Using a slotted
spoon, remove the beef from the pan and transfer to a medium-to-large
slow-cooker.
2. Add all the remaining ingredients except the egg noodles and parsley.
Cover and cook on high for 4 hours or on low for 6 to 8 hours.
3. Cook the egg noodles just before serving. Remove the bay leaves. Serve
the beef over the egg noodles, and top with parsley.
- Recipe from Robin Miller's "Robin to the Rescue"
Per serving: 550 calories, 29 g protein, 62 g carbohydrates, 18 g total fat,
6 g saturated fat, 120 mg cholesterol, 180 mg sodium, 5 g fiber. Calories
from fat: 160.
Serves 6
1 tablespoon olive oil
1 1/4 pounds cubed stew meat (1-inch cubes)
Salt and freshly ground black pepper to taste
1/4 cup all-purpose flour
1 cup chopped onion
1 cup chopped carrots
1 cup sliced button mushrooms
1 stalk celery, chopped
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried oregano
1 cup dry red wine, such as Sangiovese or Zinfandel
One 14-ounce can reduced-sodium beef broth
One 6-ounce can tomato paste
2 bay leaves
1 pound wide egg noodles
1/4 cup chopped fresh parsley
1. Heat oil in a large saucepan over medium-high heat. Season the beef all
over with salt and pepper. Place the flour in a shallow dish, add the beef,
and turn to coat evenly, tapping off the excess. Add the beef to the hot pan
and cook until browned on all sides, 3 to 5 minutes total. Using a slotted
spoon, remove the beef from the pan and transfer to a medium-to-large
slow-cooker.
2. Add all the remaining ingredients except the egg noodles and parsley.
Cover and cook on high for 4 hours or on low for 6 to 8 hours.
3. Cook the egg noodles just before serving. Remove the bay leaves. Serve
the beef over the egg noodles, and top with parsley.
- Recipe from Robin Miller's "Robin to the Rescue"
Per serving: 550 calories, 29 g protein, 62 g carbohydrates, 18 g total fat,
6 g saturated fat, 120 mg cholesterol, 180 mg sodium, 5 g fiber. Calories
from fat: 160.