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Sauerbraten

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Yield: 1 servings

4 oz Lean beef roast 1/4 ts Salt
1/2 c Beef broth ds Garlic powder
1/4 c Water 1 ts Margarine
1/4 c Apple cider vinegar

Place Beef in a glass pan or bowl. Combine remaining ingredients,
except margarine; pour over beef. Marinate 4 to 5 days in
refrigeratro. Turn beef at least once a day. Melt margarine in small
skillet; add beef and brown. Reduce heat. Add half of the marinade
to the skillet. Simmmer until beef is tender.
Food Exchange per serving: 4 MEAT EXCHANGES CALORIES: 300

Source: The Complete Diabetic Cookbook by Mary Jane Finsand
Brought to you and yours via Nancy OBrion and her Meal-Master

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Comments

Sauerbraten<br /> Yield: 1 servings<br /> <br /> 4 oz Lean beef roast 1/4 ts Salt<br /> 1/2 c Beef broth ds Garlic powder<br /> 1/4 c Water 1 ts Margarine<br /> 1/4 c Apple cider vinegar <br /> <br /> Place Beef in a glass pan or bowl. Combine remaining ingredients,<br /> except margarine; pour over beef. Marinate 4 to 5 days in<br /> refrigeratro. Turn beef at least once a day. Melt margarine in small<br /> skillet; add beef and brown. Reduce heat. Add half of the marinade<br /> to the skillet. Simmmer until beef is tender.<br /> Food Exchange per serving: 4 MEAT EXCHANGES CALORIES: 300<br /> <br /> Source: The Complete Diabetic Cookbook by Mary Jane Finsand<br /> Brought to you and yours via Nancy OBrion and her Meal-Master<br /> <br />
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