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Serving Size | 1/6 of recipe |
Calories | 319 |
Total Fat | 9.5 g |
Saturated Fat | 3 g |
Sodium | 489 mg |
Total Carbohydrate | 17 g |
Dietary Fiber | 3.5 g |
Protein | 29.5 g |
Ingredients | Measures |
---|---|
Olive oil | 2 teaspoons |
Beef bottom round, trimmed and cut into 1-inch cubes | 1 ½ pounds |
Mushrooms, cleaned and quartered | 8 ounces |
Medium yellow onion, chopped | 1 |
Freshly ground pepper to taste | |
Whole wheat flour | 3 tablespoons |
Burgundy wine (can also use Cabernet) | 2 cups |
Beef broth | 3 cups |
Tomato paste, no salt added | 3 tablespoons |
Fresh rosemary sprig | 1 |
Bay leaf | 1 |
Firmly packed brown sugar | 1 tablespoon |
Medium carrots, peeled, quartered, and sliced into 2-inch long pieces | 4 |
Fresh pearl onions, peeled | 1 cup |
Flat-leaf parsley, chopped | ¼ cup |
Exchanges
3.5 lean meats; 2 vegetables; ½ starch
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
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