- tender. With a slotted spoon, remove meat and vegetables to a
- serving platter. Strain cooking juices; thicken if desired. Yield: 6
Nutritional Facts: 4 ounces cooked beef with 3/4 cup vegetables and 1/2 cup cooking juices equals 626 calories, 33 g fat (12 g saturated fat), 197 mg cholesterol, 1,056 mg sodium, 17 g carbohydrate, 2 g fiber, 61 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.