Braised Beef and Mushrooms |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 4 |
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Knowing folks on restricted diets need to please their taste buds, too, our home economists came up with this flavorful treatment for beef. Bits of vegetables in a hearty wine-flavored sauce make the meat moist and delicious. Even without salt, it's a mouthwatering choice for dinner! Ingredients:
1-1/2 pounds boneless beef chuck roast, cut into 3/4-inch cubes |
1 tablespoon olive oil |
1 cup finely chopped turnip |
1/2 finely chopped onion |
3 cups sliced fresh mushrooms |
6 garlic cloves, minced |
1-3/4 cups red wine vinegar |
1-1/4 cups water |
1/4 cup tomato paste |
3 teaspoons sodium-free beef bouillon granules |
2 teaspoons prepared horseradish |
1-1/2 teaspoons dried tarragon |
1/4 teaspoon pepper |
4 teaspoons cornstarch |
2 tablespoons cold water |
hot cooked noodles, optional |
Directions:
1. In a large nonstick saucepan, brown meat in oil; drain. Remove meat from pan; set aside. In same pan, cook turnip and onion for 3 minutes or until lightly browned. Stir in mushrooms and garlic; cook and stir for 3-4 minutes or until turnips are tender.
2. In a small bowl, combine the wine or broth, water, tomato paste, bouillon granules, horseradish, tarragon and pepper until smooth. Gradually stir into skillet. Return meat to pan. Bring to a boil. Reduce heat; cover and simmer for about 1-1/4 hours or until meat is tender. Uncover; simmer 15 minutes longer.
3. In a small bowl, combine cornstarch and cold water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with noodles if desired. Yield: 4 servings.
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