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Low Cal Baked Beef Stew with Sour Cream Biscuits

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  • Low Cal Baked Beef Stew with Sour Cream Biscuits

    Low Cal Baked Beef Stew with Sour Cream Biscuits
    Serving Size : 4

    Ingredients:
    3/4 to 1 lb. boneless beef top round steak -- in 1/2" cubes
    1 tablespoon flour
    1 cup chopped onions
    3 medium potatoes -- cubed
    14 1/2 ounce can Italian stewed tomatoes -- undrained
    2 to 3 ounces tomato paste -- 1/3 cup
    2 cups water
    2 teaspoons instant beef bouillon granules
    1 tablespoon sugar
    1/2 teaspoon dried thyme
    1 teaspoon Worcestershire sauce
    1 bay leaf
    1 cup eggplant -- peeled/cubed
    1 1/4 cups flour
    1/2 teaspoon baking powder
    1/4 cup margarine
    1/3 cup low-fat sour cream
    1/4 cup skim milk
    1/3 cup low fat sour cream
    1 tablespoon flour
    2 teaspoons milk
    1 teaspoon sesame seeds
    thyme[/code]

    In plastic bag, combine beef and 1 T + flour. Shake to coat. Spray Dutch
    oven with pam. Add meat and chopped onion. Cook until brown and tender.
    Drain any fat. Add potatoes, stewed tomatoes, tomato paste, 2 cups of
    water, bouillon, sugar, thyme, Worcestershire sauce and bay leaf. Bake or
    cook on top of stove, covered, at 350 for 1 hour. Add eggplant, cover and
    bake for 30 minutes longer. Meanwhile, in large bowl, stir together flour
    and baking powder. Cut in margarine until like crumbs. Stir in 1/3 cup sour
    cream and skim milk. On lightly floured board, knead dough 8-10 times. Roll
    or pat to 1/2" thick. Cut with 2" biscuit cutter into 10-12 circles. Remove
    stew from oven or stove top. Increase temperature to 425. Discard bay
    leaf. Combine 1/3 cup sour cream and flour. Stir into stew. Brush biscuits
    with milk. Sprinkle with sesame seeds. Arrange on top of meat. Bake,
    uncovered, for 20-25 minutes until golden. Can dust with thyme. Last step
    with biscuits on top, must be done in oven.


    NOTES : Per serving: 408 calories, 13 g. fat, 40 mg. cholesterol.
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