- SMOOTHIES
- BEEF
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- Chile con Carne
- Cube Steak with Mushroom-Sherry Sauce with Oven Sweet Potato Fries and Mary’s Zucchini with Parmesan
- French Onion Beef Tenderloin and Lemon Lovers' Asparagus
- Grilled Steak with Pepper Relish with Oven Fries and sautéed Swiss Chard with Chile & Garlic
- Juicy & Low Fat Burger
- Onion Steak with Mushrooms
- Vegetable Beef Stew
- PORK
- POULTRY
- FISH
- VEGETARIAN
Vegetable Beef Stew
Ingredients (for 2 people):
onions • garlic clove • celery stick • carrots • white wine • russet potatoes • white cabbage • vegetable broth • canned white beans • ground beef • egg • tomato paste • breadcrumbs • parsley • thyme • paprika • salt and pepper
1 portion contains 500 cal
Preparation
Finely chop 1 onion and garlic. Mix with ground beef, egg, tomato paste and breadcrumbs. Season with salt, pepper and paprika and form small balls. Heat the oil in a pan and fry the meat balls. Dice remaining onion and celery. Slice carrots. Peel and cut potatoes into bigger cubes, and cut cabbage into strips. Heat 1 tsp of oil in a pot and saute onions. Add carrots, saute for a few minutes and pour in the wine. Add potatoes and broth and boil for 5 minutes. Then put in celery and cabbage and boil for another 3 minutes. Add drained beans and meatballs. Simmer for 5 more minutes and season with herbs and spices.
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