Garlic Pot Roast

1 - 3 lb. boneless beef round rump roast
(trimmed of fat )
3/4 cup water
1/2 cup dry red wine
1 large onion ( sliced ) 4 cloves garlic ( minced )
1 beef bouillon cube
1/4 teaspoon dried thyme ( crushed )
Dash of pepper
1 16-ounce package frozen cut green beans
1 pound carrots ( cut into 2 inch pieces )
2 tablespoons cornstarch
2 tablespoons water

Prepare your recipe:
Brown roast on both sides in the Dutch oven. Drain any fat. Add the 3/4 cup water, onion, garlic, wine, bouillon cube, thyme, and pepper. Cover and simmer for 1 hour. Add carrots and simmer for 35 minutes. Add beans and simmer for 10 minutes more or till beans and meat are tender. Transfer roast and vegetables to a serving plate. To make your gravy, skim fat from juices. Stir together cornstarch and 2 tablespoons water. Stir cornstarch mixture into pan juices. Cook and stir till thickened.
Serves 10

Quick and Easy Recipe
Beef Steak with Dijon Sauce

Recipe ingredients:
1 pound beef flank steak
1 cup sliced fresh mushrooms
1/2 cup green onion ( thinly sliced )
1/4 cup water
2 teaspoons Dijon mustard
1/2 teaspoon instant beef bouillon granules
1/3 cup plain low-fat yogurt
1 tablespoon all-purpose flour
1 pound fresh asparagus spears
( cooked and drained )


Prepare your recipe:
Broil Steak 3 for 6 minutes. Turn steak over and broil for 6 more minutes or till steak is to desired doneness. For your sauce, in a saucepan combine green onion, mushrooms, water, and bouillon granules. Cover and cook over medium heat about 5 minutes or till mushrooms are tender. Stir together yogurt, flour, and mustard. Stir yogurt mixture into mushroom mixture. Cook and stir till thickened.Cook and stir for 1 more minute. Thinly slice steak about 1/2 inch thick. Arrange steak and asparagus on 4 dinner plates, cover with sauce.
Serves 4.

Tasty Beef Stroganoff
Recipe ingredients:

2 cups hot cooked noodles
3/4 pound boneless beef round steak
8 oz. plain low-fat yogurt
2 tablespoons all-purpose flour
2 teaspoons Worcestershire sauce
1 tablespoon tomato paste
1 teaspoon instant beef bouillon granules
1 tablespoon margarine
1/2 teaspoon dried thyme ( crushed )
1/4 teaspoon dry mustard
2 cups sliced fresh mushrooms
1/2 cup chopped onion
2 tablespoons dry white wine


Prepare your recipe:
Trim fat from beef and thinly slice meat into bite-size strips. In a small bowl stir together yogurt and flour. Stir in tomato paste, bouillon granules, Worcestershire sauce, thyme, mustard.Salt and pepper to taste. Set aside. In a large skillet cook mushrooms and onion in margarine till tender; remove from skillet. Add beef to skillet. Cook 2 to 4 minutes until no longer pink and remove from skillet. Add wine and 1/3 cup water to skillet. Bring to a boil.Add yogurt mixture into skillet. Return meat and mushroom mixture. Cook and stir till thick. Serve over noodles.
Serves 4