Recipe - Country Beef Ragout (Corrected)

1 One half pound Round steak, lean and
boneless
2 tablespoon Allpurpose flour
One fourth teaspoon Salt
One half teaspoon Pepper, divided
Vegetable cooking spray
1 teaspoon Vegetable oil
1 One half cup Chopped onion
1 One half cup Beef stock
1 cup Prune juice
One half teaspoon Dried whole thyme
2 cup Round red potatoes,
peeled/ minced
1 cup Sliced carrots
2 tablespoon Lemon juice

Trim fat from steaks. Cut steaks into Three fourths " cubes. Combine flour ,salt and
One fourth tsp. pepper in a large, heavyduty ziptop plastic bag. Add steak,
shaking well to coat; set aside Coat a large Dutch oven with cooking spray;
add oil, and place over MediumHigh heat until hot. Add steak; cook 4
minutes or until browned. Add onion; cook 3 minutes. Add remaining One fourth tsp.
pepper, stock, prune juice and thyme; bring to a boil. Cover, reduce heat,
and simmer 30 minutes. Add potato and remaining ingredients. Cover and cook
1 hour or until tender, stirring occasionally.

Yield: 6 cups.

Per 1 One half cup serving: 45 calories, 8.4 g. fat, 97 mg. cholesterol.

MC formatting by Roberta Banghart bobbi744@sojourn.com

Recipe by: Cooking Light Card Posted to Digest eatlf.v097.n110 by Roberta
Banghart bobbi744@sojourn.com on Apr 24, 1997