4 cubed steaks - (4 oz ea)
2 onions
2 tablespoons all-purpose flour
1 can no-salt-added can stewed tomatoes -
1/2 cup dry red wine
3 carrots
2 cups sliced mushrooms
2 bay leaves
1/4 teaspoon freshly-ground black pepper
2 medium zucchini
Directions: one line for each direction. When saved the lines will be numbered.
Spray a large nonstick saucepan with nonstick cooking spray; heat. Brown the steaks, about 2 minutes on each side. Transfer to a plate.
Spray the same saucepan with more nonstick cooking spray; saute the onions until softened, about 5 minutes. Add the flour, stirring constantly, until the flour is lightly browned, about 1 minute. Stir in the tomatoes and wine. Add the carrots, mushrooms, bay leaves, pepper and steaks; bring to a boil. Reduce the heat and simmer, covered, stirring as needed, until the steak and vegetables are tender, 30 to 40 minutes.
Add the zucchini; return to a boil. Reduce the heat and simmer, covered, 5 to 6 minutes. Discard the bay leaves. Serve the steaks, topped with the vegetable mixture.
This recipe yields 4 servings.
Per Serving: 293 Calories, 7 g Total Fat, 2 g Saturated Fat, 66 mg Cholesterol, 116 mg Sodium, 26 g Total Carbohydrate, 6 g Dietary Fiber, 29 g Protein, 89 mg Calcium.
