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    Beef Carbonnade

    Source of Recipe

    1 1/4 cup all-purpose flour
    3/4 teaspoon salt, divided
    1/4 teaspoon pepper
    1 1/2 pounds Round Steak, cut into chunks
    Vegetable cooking spray
    2 garlic cloves, minced
    1 medium small onion, chopped
    1 (14-ounce) can low-salt beef broth
    1 (12-ounce) light beer
    2 teaspoons chopped fresh thyme
    Cooked egg noodles (optional)

    1. Combine flour, 1/2 teaspoon salt and pepper in a small bowl. Dredge beef in flour and sauté in a Dutch oven coated with cooking spray over medium-high heat 7 to 10 minutes or until browned. Add garlic and cook 1 more minute. Remove beef from Dutch oven.
    2. Add onion and cook 5 more minutes, stirring occasionally. Stir in broth, beef, beer, thyme and remaining 1/4 teaspoon salt and bring to a boil. Reduce heat, cover and simmer about 1 hour or until beef is tender when pierced with a fork. Serve over noodles, if desired.

    Makes 6 servings.

    Cooking Tips: This recipe uses round steak, which includes sirloin tip, top round or eye of round.

    Nutritional Analysis Per Serving
    CALORIES 377 (11% from fat); FAT 4.6g (sat 1.6g); PROTEIN 32.4g; CARB 47.1g; FIBER 1.9g; CHOL 55mg; IRON 5.5mg; SODIUM 436mg.

    Diabetic Exchanges: Very Lean Meat 4; Fat .5




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