Title: Country Beef Ragout (Corrected)
Categories: Main dishes, Potatoes, Salad dress, Eat-lf mail
Yield: 6 Servings

1 1/2 lb Round steak, lean and
-boneless
2 tb All-purpose flour
1/4 ts Salt
1/2 ts Pepper, divided
Vegetable cooking spray
1 ts Vegetable oil
1 1/2 c Chopped onion
1 1/2 c Beef stock
1 c Prune juice
1/2 ts Dried whole thyme
2 c Round red potatoes,
-peeled/diced
1 c Sliced carrots
2 tb Lemon juice

Trim fat from steaks. Cut steaks into 3/4 " cubes. Combine flour ,salt and
1/4 tsp. pepper in a large, heavy-duty zip-top plastic bag. Add steak,
shaking well to coat; set aside Coat a large Dutch oven with cooking spray;
add oil, and place over Medium-High heat until hot. Add steak; cook 4
minutes or until browned. Add onion; cook 3 minutes. Add remaining 1/4 tsp.
pepper, stock, prune juice and thyme; bring to a boil. Cover, reduce heat,
and simmer 30 minutes. Add potato and remaining ingredients. Cover and cook
1 hour or until tender, stirring occasionally.

Yield: 6 cups.

Per 1 1/2 cup serving: 4-5 calories, 8.4 g. fat, 97 mg. cholesterol.

MC formatting by Roberta Banghart

Recipe by: Cooking Light Card Posted to Digest eat-lf.v097.n110 by Roberta
Banghart on Apr 24, 1997