Serve this hearty ragout over egg noodles, rice, quinoa, mashed potatoes, or with bread alongside for dipping.
- Portion size 4 servings
- Credits : Canadian Living Magazine: March 2003
Ingredients
Method
Slice beef across the grain into thin strips. In plastic bag, shake together flour, salt and pepper; add beef strips and toss to coat evenly.
In large saucepan, heat 1 tbsp (15 mL) of the oil over medium-high heat; brown beef in batches. Transfer to plate.
Add remaining oil to pan; reduce heat to medium. Cook mushrooms, carrots, onion, garlic and thyme for 2 minutes. Add beef stock and vinegar; bring to boil. Return beef and any accumulated juices to pan; reduce heat, cover and cook until vegetables are tender, about 12 minutes. Garnish with parsley.
Nutritional facts Per serving: about
- Sodium 964 mg
- Protein 28 g
- Calories 280.0
- Total fat 12 g
- Cholesterol 54 mg
- Saturated fat 2 g
- Total carbohydrate 16 g
%RDI
- Iron 33.0
- Folate 19.0
- Calcium 5.0
- Vitamin A 93.0
- Vitamin C 12.0
