Source:

Classifications: Main Dishes

Qty Measure Ingredient

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1/2 pound boneless beef chuck roast

3/4 cup water

1 small apple, thinly sliced

1 small onion, thinly sliced

1/4 teaspoon salt, optional

1/4 teaspoon pepper

4 small new potatoes, halved

2 cabbage wedges (about 2 inches thick)

1 14-1/2oz can stewed tomatoes

1 1/2 teaspoons cornstarch

1 1/2 teaspoons water

Instructions: Trim fat from meat and cut into 1-in. cubes; brown in a skillet coated with nonstick cooking spray. Add water, apple, onion, salt if desired and pepper. Cover and simmer for 1-1/4 hours. Add potatoes and cabbage; cover and simmer for 35 minutes or until vegetables are tender. Stir in tomatoes; cover and simmer for 10 minutes. Blend cornstarch and water; stir into skillet. Bring to a boil; cook and stir for 2 minutes.

Staging:

Variations:

Background: Note: DIABETIC EXCHANGES: One serving (prepared without salt) equals 3 lean meat, 2 starch, 2 vegetable, 1/2 fruit; also, 401 calories, 560 mg sodium, 101 mg cholesterol, 46 gm carbohydrate, 38 gm protein, 13 gm fat.

Serves: 2

Food Exchanges: