Beef Burgundy 2 from Healthy Diabetic Recipes

Beef Burgundy 2 Recipe

Recipe Ingredients:

1.25 lb Lean boneless sirloin
1.00 c Red wine
0.25 c Beef stock
2.00 ea Shallots, minced
1.00 ts Fresh thyme leaves OR 1/4
-tsp. crushed dried
Freshly ground pepper to
-taste
1.00 tb Olive oil
0.50 lb Fresh mushrooms
0.50 lb Frozen pearl onions
1.00 sm Fresh plum tomato, about 3
-oz. peeled, seeded, and
-diced
2.00 ts Cornstarch
2.00 tb Cognac
Chopped fresh flat-leaf
-parsley for garnish

Recipe Instructions:

SOURCE: Joslin Diabetes Gourmet Cookbook by Bonnie
Sanders Polin, Ph.D., and Frances Towner Giedt,
copyright 1993, ISBN #0-553-08760-6. MM format by
Ursula R. Taylor.
Trim and discard fat from meat. Cut steak across
grain into 1/8 inch slices. In a medium-size bowl,
mix together wine, stock, shallots, thyme and pepper.
Add meat and stir to coat. Let stand at room
temperature for 30 minutes or cover and refrigerate
for up to 3 hours.
Left meat from marinade; drain, reserving marinade.
In a heavy nonstick skillet, heat oil over medium
heat. Add mushrooms and onions. Saute', stirring
frequently until onions are translucent, about 6
minutes. Add meat and cook, stirring constantly, until
meat is no longer pink, 4 to 5 minutes. Add tomatoes
and reserved marinade. Cook stirring until, mixture
comes to a boil. Dissolve cornstarch in cognac. Stir
into beef mixture. Cook, stirring until slightly
thickened. Garnish with parsley.
PER SERVING: Calories 224, protein 22 g,
carbohydrate 10 g, fat 10 g, calories from fat 40%,
dietary fiber 1 g, cholesterol 60 mg, sodium 54 mg,
potassium 668 mg.
JOSLIN EXCHANGES: 2 1/2 medium-fat meat, 2
vegetables.

Servings: 4

"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress."

~ Charles Pierre Monselet

 

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