GriU orbrofl steak todesired doneness. Cool and cutinto Vi-inch strips. Combine remaining ingredients thoroughly in a bowl, then add steak and mix. Correct the seasoning. Additional vegetables (up to %cup) or salad greens (up to 1 cup) may be chopped and added to taste. Be sure theyare not on the No-
414 Your Diabetic Cookbook
No's list on pages 152-153, and make sure you add their cho content to your computations, ta
BEEF BURGUNDY STEW 4 servings Perserving: 7.9gm cho, 5.3 ozpro CHO(gm) PRO(gm) 1 Tbsp butter ,
1 lb beef stew cubes , 122.4 1 bay leaf , 0.1 2 stalkscelery, chopped 3.0 0.6 Vi cup sUced button mushrooms 4.0 1.7 1 cup turnip cut in largechunks 7.6 1.2 1 smaU celeryroot, peeledand quartered (4 oz) (seeNote) 10.4 1.7 Vi tsp salt ,
Vi tsp black pepper ,
Vi tsp dried tarragon 0.5 ,
Vi cup burgundy wine (dry red) 4.8 ,
1 tsp arrowroot powder 2.3 ,
2 Tbsp cold water ,
Heat butter in a largeheavypot and brown cubes of beef for 3-5 min utes.
Remove beef from pot and set aside.Add to the pot bay leaf,cel ery, mushrooms, turnip,and celery root.Saute" vegetables and add salt, blackpepper, and tarragon.
Cookon a lowflame for 3-5 minutes.Re turn browned beef to pot, placing it on top of vegetables.
Add wine, cover with a tight-fitting lid, and cookfor 40 minutes overlow heat.
Thicken cooking Uquid at the end of cooking time by dissolving ar rowroot powderin coldwater, then addingit to the stew.
Stir contin- uaUy as it thickens.
Continue cooking the stew, covered, for 3-5 minutes.
Serve warm.
The stew wiU keep in the refrigerator for 4-5 days.
It mayalsobe storedin the freezer for 2-3 months.
Note Celery root,or celeriac, canbe found in mostgroceries, usuaUy alongside ji cama and other tuberous vegetables. It is a bulbousroot about the sizeof an orange, with a brownish, gnarled, sUghdy hairysurface. Despite its appear ance,it's quite tasty, with a mild celery flavor, kw
Recipes for Low-Carbohydrate Meals 415
MANDARIN BEEF SAUTE 4 servings Per serving: 1.2gm cho, 4.1 oz pro CHO (gm) PRO (gm) 1 Tbsp roasted sesame oU(see Note 1) , xh tsp minced fresh ginger 0.15 0.02 Vi tsp crushed red pepper flakes (optional) , Vi cup slicedbutton mushrooms 2.6 1.13 1 lb thinly sUced lean beef (seeNote 2) , 96.0 1 Tbsp soysauce 2.0 2.0 2 Tbsp cidervinegar ,
Ina large heavy skiUet, heat oU on a low temperature. Add ginger, red pepper flakes,and mushrooms, then saute* for 2-3 minutes. Add sUced beef tothe skiUet and increase temperature toa medium-high setting. Stir continuously for 3-4 minutes. Stir in soy sauce and vinegar. Im mediately remove skiUet from burner and serve warm. This recipe wiU keep in the refrigerator for3-4 days. It wiU store in the freezer for 2-3 months.