Atkins Beef Recipes

Ingredients:

1/4 cup olive oil
1 cup pecans, coarsely chopped
3/4 cup finely-chopped shallots
2 lb mushrooms, sliced
= (a mixture of white, shiitake,
crimini, and/or portobello)
1 1/2 lb baby spinach, rinsed, dried
1 sheet matzo
1 tbsp salt, plus
1 tsp salt, divided
1 tsp freshly-ground black pepper, divided
1 veal breast - (abt 7 lbs), trimmed, and
slit horizontally to form pocket fo
stuffing

Instructions:

Heat oven to 350 degrees. Heat 2 tablespoons olive oil over high heat.
Add pecans; cook, stirring, until fragrant, about one minute. Add
shallots; cook 4 minutes, stirring occasionally until softened. Add half
the mushrooms; cook 5 minutes stirring occasionally, until most of the
liquid has evaporated. Transfer mixture to a large bowl.

Heat remaining 2 tablespoons oil over high heat. Add remaining mushrooms,
1 teaspoon salt and 1/2 teaspoon pepper. Cook 5 minutes. Add one-third of
the spinach at a time, adding a new batch as it wilts. Drain, reserving
liquid. Add mushroom mixture to bowl.

Run the matzo under warm water to soften. Crumble into bowl; mix well.

Sprinkle meat, including pocket with remaining 1 tablespoon salt and 1/2
teaspoon pepper. Place veal in a roasting pan. Fill cavity with about 2
cups of stuffing. Close pocket and secure with skewers. Place remaining
stuffing in 9-inch baking pan, cover with foil; set aside. Put reserved
cooking liquid in the roasting pan. Cover tightly with foil. Cook 2 1/2
hours until almost fork-tender.

Remove foil, increase heat to 450 degrees. Place pan of stuffing in oven.
Cook veal until browned on top, and fork-tender, about 30 minutes. Cool
15 minutes before slicing. If desired, reduce the cooking liquid by half,
skim off fat and serve as gravy.

This recipe yields 8 servings.

Carbohydrates: 15 grams
Net Carbs: 10 grams
Fiber: 5 grams
Protein: 75 grams
Fat: 76.5 grams
Calories: 1059

Comments: The spinach and mushroom filling can be made a day ahead. To
save time, ask your butcher to cut a pocket in the veal and trim most of
the fat (but not all -- fat keeps the meat moist).

Source:
"Atkins Cookbook at http://atkinscenter.com"
S(Formatted for MC6):
"06-13-2003 by Joe Comiskey - Mad's Recipe Emporium"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 177 Calories; 16g Fat (77.2%
calories from fat); 3g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 1070mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1
Vegetable; 3 Fat.


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

Preparation Time: 0:00

Servings: 8