Makes 6 servings
|Olive oil cooking spray|
|1||cup coarsely chopped onion|
|4||cloves garlic, minced|
|1-1/4||pounds boneless beef top round steak, trimmed and cut into 1-inch cubes|
|2||cans (about 14 ounces each) fat-free reduced-sodium beef broth*|
|2||tablespoons tomato paste|
|1||tablespoon Worcestershire sauce|
|2||teaspoons horseradish mustard|
|2||teaspoons dried oregano leaves, crushed|
|2||teaspoons dried thyme leaves, crushed|
|1/4||teaspoon ground allspice|
|1/2||teaspoon black pepper|
|8||ounces baby carrots|
|2||cups medium whole mushrooms|
|4||medium plum tomatoes, cut into wedges, seeded|
|3||cups cooked no-yolk noodles|
*To defat beef broth, skim fat from surface of broth with spoon. Or, place can of broth in refrigerator at least 2 hours ahead of time. Before using, remove fat that has hardened on surface of broth.
- Coat Dutch oven or large saucepan with cooking spray; heat pan over medium heat. Add onion and garlic; cook and stir 3 to 5 minutes or until onion is softened.
- Coat beef lightly with flour. Add to Dutch oven; cook and stir about 10 minutes or until browned on all sides.
- Add beef broth, tomato paste, Worcestershire sauce, mustard, oregano, thyme, allspice, salt and pepper; bring to a boil over high heat. Reduce heat to low. Simmer, covered, about 1-1/2 hours, adding carrots, mushrooms and tomatoes during last 45 minutes of cooking time. Serve over noodles.
|Serving Size:||1/6 of recipe|
|Calories from Fat||9 %|
|Total Fat||4 g|
|Saturated Fat||1 g|
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