From Paulette Vickery's Recipe Collection

WW: BRAZED STEAK WITH VEGETABLES

main dish, meats, vegetables

4 each cube steaks, 4oz each
2 each onions, sliced
2 tablespoon flour
1 can stewed tomatoes, 14oz
1/2 cup dry red wine
3 each carrots, sliced
2 cup sliced mushrooms
2 each bay leaves
1/4 teaspoon black pepper
2 each zucchini, sliced

Spray a large nonstick sauce pan with pam and heat. Brown steaks, about 2 minutes on each side, then transfer to a plate and set aside. Spray the same sauce pan with more pam, saute the onions until softened, about 5 minutes. Add flour, stirring constantly, until flour is lightly browned, about 1 minute. Stir in the tomatoes and wine. Add the carrots, mushrooms, bay leaves, pepper, and steaks. Bring to a boil. Reduce the heat and simmer covered until steaks and vegetables are tender, 30-40 minutes. Add zucchini and return to a boil. Reduce the heat and simmer covered, 5-6 minutes. Discard bay leaves. Serve the steaks topped with the vegetable mixture. Per serving: calories 293, total fat 7 G, saturated fat 2 G, cholesterol 66 MG, sodium 116 MG, carbohydrate 26 G, fiber 6 G, protein 29 G, calcium 89 MG, points 5.

Yield: 4 servings




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