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Looking for a heartwarming meal-in-one on a nippy autumn evening? Try this hearty stew from Margaret Peschke in Hadley, New York. Cubed steak makes it quick and economical. Tip: Combine leftover onion soup mix with 1-1/2 cups sour cream for a tasty dip, or with 3 cups water for soup.
Nutritional Facts 1-3/4 cups (prepared with reduced-sodium soup mix) equals 360 calories, 6 g fat (2 g saturated fat), 96 mg cholesterol, 784 mg sodium, 32 g carbohydrate, 6 g fiber, 44 g protein.
Originally published as Italian Beef Stew in Cooking for 2 Fall 2007, p6
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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Reviewed on Aug. 24, 2011 by cambria23
This recipe is wonderful! My boyfriend, who normally doesn't like anything but chicken, absolutely loved it and insists that I make it again. It's very simple and budget-friendly as well.
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