Atkins Beef Recipes

Ingredients:

2 1/2 lb boneless veal stew meat, cut 2" pieces
Salt, to taste
Freshly-ground black pepper, to taste
4 tbsp butter, divided
1 leek, white and 1" of green, chopped
2 tbsp Atkins Bake Mix
1 cup dry white wine
1 can reduced sodium chicken broth - (14
1/2 tsp dried thyme
2 turnips, cut 1" pieces
1 cup small white mushrooms
3/4 cup heavy cream
1 cup green beans, cut 1/2" pieces

Instructions:

Sprinkle veal with salt and pepper. Melt butter in a Dutch oven over
medium-high heat. Brown veal in batches and transfer to a plate.

Reduce heat to low, melt remaining 2 tablespoons butter and cook leek 5
minutes, until softened. Return veal and accumulated juices to Dutch oven.

Sprinkle bake mix over veal, cook 2 minutes, stirring occasionally. Add
wine, chicken broth, and thyme. Bring to a boil; reduce heat to medium-low
and simmer 30 minutes.

Add turnips and mushrooms cook 30 minutes more until veal and turnips are
tender. Add cream and green beans. Increase heat to high and cook 15
minutes, until sauce thickens. Season to taste with salt and pepper.

This recipe yields 6 servings.

Carbohydrates: 7.5 grams
Net Carbs: 5 grams
Fiber: 2 grams
Protein: 36.5 grams
Fat: 30.5 grams
Calories: 486

Description:
"White veal stew is an elegant yet simple dish that can be tailored to your
own taste by substituting other herbs, such as rosemary, oregano, sage or
basil, for the thyme."
Source:
"Atkins Cookbook at http://atkinscenter.com"
S(Formatted for MC6):
"06-12-2003 by Joe Comiskey - Mad's Recipe Emporium"

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Per Serving (excluding unknown items): 214 Calories; 19g Fat (86.7%
calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 61mg
Cholesterol; 120mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0
Non-Fat Milk; 3 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

Servings: 6