Serve this savory dish with hot cooked chard, noodles, or rice. Like spinach, chard is a storehouse of vitamins and phytonutrients. Simply chop the leaves and saute in a little olive oil.
Ingredients:
- 1 pound boneless beef round steak, cut 1 inch thick
- 1 tablespoon vegetable oil
- 1 medium onion, sliced (1/2 cup)
- 2 tablespoons quick-cooking tapioca, crushed
- 1 teaspoon dried thyme, crushed
- 1/4 teaspoon black pepper
- 1 14 1/2 - ounce can diced tomatoes with basil, garlic, and oregano, undrained
- 2 cups hot cooked red chard, noodles, or brown rice (optional)
- Fresh thyme sprigs (optional)
Directions:
- Trim fat from steak. In a large skillet brown steak on all sides in hot oil over medium heat. Drain off fat.
- Place onion in a 3 1/2- or 4-quart slow cooker. Sprinkle with tapioca, dried thyme, and pepper. Pour tomatoes over onion in cooker. Place steak on mixture in cooker.
- Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
- Transfer meat to a cutting board. Slice meat; serve with cooking sauce and, if desired, hot cooked chard, noodles, or rice. If desired, garnish with fresh thyme.
Nutrition Facts Per Serving:
Servings Per Recipe: 4PER SERVING: 230 cal., 6 g total fat (1 g sat. fat), 49 mg chol., 595 mg sodium, 16 g carb. (1 g fiber, 7 g sugars), 28 g pro.
Diabetic Exchanges
Starch (d.e): 0.5; Lean Meat (d.e): 2.5; Vegetables (d.e): 1Source: diabeticlivingonline.com
