BRAISED BEEF WITH STIR FRY PEPPERS, ONIONS, MUSHROOMS AND ZUCCHINI

BRAISED BEEF WITH STIR FRY PEPPERS, ONIONS, MUSHROOMS AND ZUCCHINI

PORTIONS: 4

INGREDIENTS FOR BRAISED BEEF

1 lb. lean bottom round beef, thinly sliced.

1 tbsp. olive oil

1 cup onions cut in julienne

1 garlic clove, finely chopped

½ cup cabernet sauvignon wine

2 tsp. flour

1¼ cup water

1 tsp. salt

Pinch of ground black pepper

1 tsp. fresh thyme leaves, chopped

1 tsp. fresh oregano, chopped

¼ cup tomato sauce

INGREDIENTS FOR STIR FRY VEGETABLES

1 tbsp. olive oil

1 red pepper, diced medium size

4 oz. (1 cup) mushrooms cut in ¼

1 cup zucchini, cut in half length wise and then in triangles.

½ 2 tsp. salt

PREPARATION

In a frying pan heat the oil.

Brown the beef. Let the juices evaporate to allow the beef to brown.

Add onions and garlic and cook for a minute.

Add  wine and let it reduce to almost nothing.

Add flour and cook for minute. Do not burn the flour.

Pour in water dissolving the flour.

Add and mix salt, pepper, thyme leaves. Cover the pan and cook the beef with a low flame for about 20 minutes until beef is soft.

Add and mix tomato sauce. Cook for 3 more minutes. Add more liquid if it is necessary. Let it rest.

In another frying pan heat up the oil and sauté together, peppers, mushrooms, zucchini and salt. Cook vegetables for 2 minutes. Vegetables should be crispy and not overcook.

Mix the vegetables with the braised beef and serve.

NUTRITIONAL INFORMATION PER SERVING BASED ON A 2,000 CALORIES DAILY DIET

Calories                       261.5      Monounsaturated Fat   7.4 g         Carbohydrates   10.7 g

Total Fat                        12.4 g   Cholesterol                    66.9 g         Dietary Fiber        2.8 g

Saturated Fat                  2.8 g   Sodium                     1,023.5 mg      Sugars                    1.8 g

Polyunsaturated Fat      0.9 g   Potassium                    784.4 g         Protein                  26.8 g