Low Carb Beef Recipes

Ingredients:

SUNSET; NOVEMBER 1992

1 beef eye of the round or rump roast, (3-1/2 to 4 lbs
1 tbsp salad oil
1 can (14-1/2 oz.)regular-strength beef, b, roth
1 3/4 cup port
1/3 cup firmly packed brown sugar
2 package (10 oz. each) frozen petite onions
2 cup fresh or frozen cranberries
6 cup hot cooked egg noodles
2 tbsp cornstarch
1 parsley sprigs
1 salt and pepper

Instructions:

Rinse meat, pat dry, and rub with oil. Place in a 10-by 14-inch roasting
pan. Bake in a 450 degree oven until meat is well browned,about 45 minutes;
turn often. Add broth and port. Cover tightly; reduce oven to 400 degrees
and bake 1-1/2 hours. Mix sugar and onions into pan; cover and bake 1 hour.
Add cranberries; cover and bake until meat is tender when pierced, about 30
minutes longer. Put meat and noodles on a platter. With a slotted spoon,
ladle onions and berries onto noodles; keep warm. Skim fat from pan juices.
Mix cornstarch with 3 tablespoons water. Bring pan juices to boiling over
high heat. Stirring, add cornstarch mixture until sauce is as thick as you
like. Pour sauce into a small bowl;serve with meat and noodles. Garnish
with parsley sprigs. Add salt and pepper to taste. Serves 10 to 12. Per
serving: 363 calories (20% from fat), 8.0 grams fat (2.3 g saturated), 87
mg sodium, 98 mg cholesterol.

Servings: 12