Hurry Up Beef Stew
| 4 small new potatoes, halved | 1 Tbsp canola oil |
| 1 lb lean top sirloin steak, cut into thin strips | 1/3 c water |
| 1 8-oz can light cream of mushroom soup | 1 bay leaf |
| 1 small onion, halved and cut into thin strips | 1 tsp tried parsley |
| 2 stalks celery, sliced | 1/4 tsp thyme |
| 2 carrots, thinly sliced |
Heat oil in a large, heavy pan or Dutch oven until very hot. Add steak strips and quickly brown on all sides. Remove from pan and place in a bowl. Place onion, celery, and carrots into pan and quickly saute. Add potatoes and reserved browned meat with juices. Add mushroom soup, water, and seasonings, and stir until mixed. Cover, reduce heat to simmer, and cook for about 30 minutes or until meat and potatoes are tender. Remove bay leaf and serve.
Serves 4
Serve with 3/4 cup fresh pineapple, 1 slice whole-grain bread (with 1 tsp reduced fat margarine) and a tossed salad (with 2 Tbsp reduced fat dressing). This dinner has about 550 calories and includes 2 starches, 3 meats, 1-2 vegetables, 1 fruit, and 1 fat exchange.
