Ingredients Jump to Instructions ↓

  1. 12 oz 340g Boneless beef round roast - cut bite size

  2. 1/2 cup 31g / 1.1oz Chopped onions

  3. 1 Green pepper - chopped

  4. 2 Garlic cloves - minced

  5. 2 Potatoes - peeled, diced (medium)

  6. 4 Carrots - sliced (medium)

  7. 1 Beef broth - (14 oz) - defatted

  8. 1/4 cup 59ml Evaporated skim milk

  9. 1 teaspoon 5ml Paprika

  10. 2 tablespoons 30ml Cornstarch

  11. 2 tablespoons 30ml Dry sherry or dry red wine Or nonalcoholic red wine

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Spray an unheated large skillet with no-stick spray. Heat the skillet over medium-high heat. Add the beef, onions, green peppers and garlic. Cook and stir until the beef is browned. Stir in the potatoes, carrots and broth. Bring to a boil, then reduce the heat. Cover and simmer about 30 minutes or until the meat is nearly tender. (Do not boil.) Stir in the milk and paprika. In a custard cup, stir together the cornstarch and sherry or wine until smooth. Then stir the cornstarch mixture into the beef mixture. Cook until slightly thickened and bubbly. Cook and stir for 2 minutes more. This recipe yields 4 main-dish servings. Nutritional Information Per Serving: Calories 315; Fat (grams) 9; Percent Calories from Fat 24%; Cholesterol (milligrams) 82; Fiber (grams) 5.9.


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