Low-Cal Bavarian Beef
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1-1/4 lb. lean beef chuck roast (trimmed of fat), cut in 1-inch pieces 1 tablespoon olive oil 1 large onion, thinly sliced 1-1/2 cup water 1/2 teaspoon salt 1/8 teaspoon black pepper1 bay leaf 1/4 cup white vinegar 1 tablespoon splenda sugar blend1/2 small head red cabbage, cut into 4 wedges 1/4 cup gingersnaps crushed fine
1. Brown meat in oil in a heavy skillet. Remove meat and sauté onion in remaining oil until golden.
Return meat to skillet. Add water, salt, pepper, and bay leaf. Bring to a boil. Reduce heat, cover and simmer 1-1/4 hours.
2. Add vinegar and sugar blend; stir. Place cabbage on top of meat. Cover and simmer 45 minutes more.
3. Arrange meat and cabbage on a platter and keep warm. Strain drippings and skim off fat. Add enough water to drippings to yield 1 cup of liquid.
Return to skillet with gingersnap crumbs. Cook and stir until thickened and mixture boils. Serve with meat and vegetables.
Yield: 5 servings--Serving Size: 5 oz
Number of Servings: 5
Recipe submitted by SparkPeople user ROSIE19531.
Return meat to skillet. Add water, salt, pepper, and bay leaf. Bring to a boil. Reduce heat, cover and simmer 1-1/4 hours.
2. Add vinegar and sugar blend; stir. Place cabbage on top of meat. Cover and simmer 45 minutes more.
3. Arrange meat and cabbage on a platter and keep warm. Strain drippings and skim off fat. Add enough water to drippings to yield 1 cup of liquid.
Return to skillet with gingersnap crumbs. Cook and stir until thickened and mixture boils. Serve with meat and vegetables.
Yield: 5 servings--Serving Size: 5 oz
Number of Servings: 5
Recipe submitted by SparkPeople user ROSIE19531.
Nutritional Info Amount Per Serving
- Calories: 206.4
- Total Fat: 10.3 g
- Cholesterol: 73.7 mg
- Sodium: 332.8 mg
- Total Carbs: 5.0 g
- Dietary Fiber: 0.6 g
- Protein: 22.3 g
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