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Braised Beef and Mushrooms

Knowing folks on restricted diets need to please their taste buds, too, our home economists came up with this flavorful treatment for beef. Bits of vegetables in a hearty wine-flavored sauce make the meat moist and delicious. Even without salt, it's a mouthwatering choice for dinner!

4 ServingsPrep: 20 min. Cook: 2 hours

Ingredients

1-1/2 pounds boneless beef chuck roast, cut into 3/4-inch cubes
1 tablespoon olive oil
1 cup finely chopped turnip
1/2 finely chopped onion
3 cups sliced fresh mushrooms
6 garlic cloves, minced
1-3/4 cups red wine vinegar
1-1/4 cups water
1/4 cup tomato paste
3 teaspoons sodium-free beef bouillon granules
2 teaspoons prepared horseradish
1-1/2 teaspoons dried tarragon
1/4 teaspoon pepper
4 teaspoons cornstarch
2 tablespoons cold water
Hot cooked noodles, optional

Directions

In a large nonstick saucepan, brown meat in oil; drain. Remove meat
from pan; set aside. In same pan, cook turnip and onion for 3
minutes or until lightly browned. Stir in mushrooms and garlic; cook
and stir for 3-4 minutes or until turnips are tender.
In a small bowl, combine the wine or broth, water, tomato paste,
bouillon granules, horseradish, tarragon and pepper until smooth.
Gradually stir into skillet. Return meat to pan. Bring to a boil.

2 of 2

Braised Beef and Mushrooms (continued)

Directions (continued)

Reduce heat; cover and simmer for about 1-1/4 hours or until meat is
tender. Uncover; simmer 15 minutes longer.
In a small bowl, combine cornstarch and cold water until smooth.
Gradually stir into pan. Bring to a boil; cook and stir for 2
minutes or until thickened. Serve with noodles if desired. Yield: 4
servings.

Nutrition Facts: 1 cup beef mixture (calculated without noodles) equals 298 calories, 11 g fat (3 g saturated fat), 90 mg cholesterol, 134 mg sodium, 14 g carbohydrate, 2 g fiber, 33 g protein. Diabetic Exchanges: 4 lean meat, 2 vegetable, 1/2 fat.