Frank's Recipes! Low Fat Burgundy Style Beef Soup

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Low Fat Burgundy Style Beef Soup

2 pounds round steaks
3 each onions
1/2 teaspoon thyme
1 1/4 cups Burgundy
3 slices bacon
2/3 cup beef stock
salt and freshly ground black pepper, to taste
2 each garlic cloves
1 each bay leaf
2 each strips lemon peel
2 tablespoons flour
12 ounces mushrooms

Cut the meat into neat, fairly large cubes and put into a dish. Add salt and pepper to taste. Peel and slice the onions and garlic very thinly, sprinkle 1/3 of the onions and the garlic over the meat, and add the thyme, bay leaf, and parsley. Add the lemon peel and wine. Leave the meat to marinate for at least 2 hours, turning occasionally. Cut any rind from the bacon and dice it. Heat the a heavy pan and gently fry the rest of the onions and the bacon until just golden. Lift the meat from the marinade with a perforated spoon or strain the liquid from the meat, retaining the liquid. Toss the meat in the flour then fry for several minutes with the bacon and onions. Strain the wine marinade into the pan, stir well to blend, add the beef stock with a little more salt and pepper, bring to a boil, lower the heat and cover the pan tightly. Simmer gently for 1 1/2 to 1 3/4 hours until the meat is very tender, adding the mushrooms in the last 5-10 minutes.

Makes 6 servings.

Calories 325 Fat 8 g Carbs 15 g Sodium 229 mg Fiber 1 g.