Post by cheeseaholic on Sept 3, 2004 23:08:20 GMT -5
3 strips bacon – 0 carb
2 onions, medium dice – 15 carb
1 tablespoon olive oil – 0 carb
2 1/2 pounds stewing beef, cut into 1/2-inch cubes – 0 carb
6-7 garlic cloves - 1
2 tablespoons good quality sweet paprika (see cook's note) – 1 carb
2 cups warm water
4 cubes beef bouillon or 4 tsp granulated bouillon – 0 carb
1 tsp salt
1 tsp black pepper
1 tsp white pepper
1 ½ tsp Lea & Perrins – 1.2
1 14 oz can diced tomatoes with their juice – 10.5 carb
1 ½ green and red peppers, mixed – 8 carb
1 packet Splenda sweetener (do not use Equal or Sweet ‘n Low)
Sour cream for garnish
Cook's Note: using good quality paprika is important. After about a year, paprika spice tends to lose its intensity. Use the best quality possible!
In a cold, heavy 6 to 8-quart stewing pot, fry bacon over low-medium heat until fat is rendered.
Saute onions in the bacon fat for a few minute; do not allow the onions to brown. If bacon does not provide enough fat, add a little olive oil to prevent the onions from sticking.
When onions become glossy, add the beef, sauteing with the onions for about 10 minutes, covered, until the meat is browned.
Meanwhile, chop and crush the garlic; add to meat and onions.
Remove pot from heat. Stir in paprika rapidly with a wooden spoon.
Immediately after paprika is absorbed, add the warm water.
The water should just cover the meat.
Add beef bouillon, salt and pepper, and L&P. Cover pot and cook over low heat for about 1 hour.
While stew is braising, core peppers and cut into strips. After 1 hour of braising, add the tomatoes and green pepper. Add Splenda. Add a little more water, if necessary, and check for seasoning. Simmer slowly for another 30 minutes at least….it’s better if you simmer another hour, then turn off heat and let it stand for a couple of hours to blend flavors.
Serve in bowls, and add a little sour cream to each bowl if desired (but not everyone likes this).
Makes 6 servings. 37.7 carbs total, 6.3 per serving.
2 onions, medium dice – 15 carb
1 tablespoon olive oil – 0 carb
2 1/2 pounds stewing beef, cut into 1/2-inch cubes – 0 carb
6-7 garlic cloves - 1
2 tablespoons good quality sweet paprika (see cook's note) – 1 carb
2 cups warm water
4 cubes beef bouillon or 4 tsp granulated bouillon – 0 carb
1 tsp salt
1 tsp black pepper
1 tsp white pepper
1 ½ tsp Lea & Perrins – 1.2
1 14 oz can diced tomatoes with their juice – 10.5 carb
1 ½ green and red peppers, mixed – 8 carb
1 packet Splenda sweetener (do not use Equal or Sweet ‘n Low)
Sour cream for garnish
Cook's Note: using good quality paprika is important. After about a year, paprika spice tends to lose its intensity. Use the best quality possible!
In a cold, heavy 6 to 8-quart stewing pot, fry bacon over low-medium heat until fat is rendered.
Saute onions in the bacon fat for a few minute; do not allow the onions to brown. If bacon does not provide enough fat, add a little olive oil to prevent the onions from sticking.
When onions become glossy, add the beef, sauteing with the onions for about 10 minutes, covered, until the meat is browned.
Meanwhile, chop and crush the garlic; add to meat and onions.
Remove pot from heat. Stir in paprika rapidly with a wooden spoon.
Immediately after paprika is absorbed, add the warm water.
The water should just cover the meat.
Add beef bouillon, salt and pepper, and L&P. Cover pot and cook over low heat for about 1 hour.
While stew is braising, core peppers and cut into strips. After 1 hour of braising, add the tomatoes and green pepper. Add Splenda. Add a little more water, if necessary, and check for seasoning. Simmer slowly for another 30 minutes at least….it’s better if you simmer another hour, then turn off heat and let it stand for a couple of hours to blend flavors.
Serve in bowls, and add a little sour cream to each bowl if desired (but not everyone likes this).
Makes 6 servings. 37.7 carbs total, 6.3 per serving.