Ingredients Jump to Instructions ↓

  1. Recipe Ingredients Autoconvert units to: Metric US 4 Cubed steaks - (4 oz ea) 2 Onions - sliced 2 tablespoons 30ml All-purpose flour 1 No-salt-added can stewed tomatoes - - (14 1/2 oz) 1/2 cup 118ml Dry red wine 3 Carrots - thinly sliced 2 cups 474ml Sliced mushrooms 2 Bay leaves 1/4 teaspoon 1 1/3ml Freshly-ground black pepper 2 teaspoons 10ml Zucchini - sliced (medium)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Spray a large nonstick saucepan with nonstick cooking spray; heat. Brown the steaks, about 2 minutes on each side. Transfer to a plate. Spray the same saucepan with more nonstick cooking spray; saute the onions until softened, about 5 minutes. Add the flour, stirring constantly, until the flour is lightly browned, about 1 minute. Stir in the tomatoes and wine. Add the carrots, mushrooms, bay leaves, pepper and steaks; bring to a boil. Reduce the heat and simmer, covered, stirring as needed, until the steak and vegetables are tender, 30 to 40 minutes. Add the zucchini; return to a boil. Reduce the heat and simmer, covered, 5 to 6 minutes. Discard the bay leaves. Serve the steaks, topped with the vegetable mixture. This recipe yields 4 servings. Per Serving: 293 Calories, 7 g Total Fat, 2 g Saturated Fat, 66 mg Cholesterol, 116 mg Sodium, 26 g Total Carbohydrate, 6 g Dietary Fiber, 29 g Protein, 89 mg Calcium. Serving Provides: 2 Fruit/Vegetables, 3 Protein/Milk, 40 Bonus Calories. Points Per Serving: 5.


Send feedback