Newsletter | March / April 2010 | Healthy Heart

MEAT

There is no need to avoid red meat when you are eating for a healthy heart - it is a very valuable source of protein and iron. Just remember to choose lean cuts of beef, veal, lamb or pork, trim away all visible fat beofre cooking and serve with lots of fresh vegetables for a perfectly balanced meal.


BEEF IN RED WINE

(PREPARATION TIME 15 MINUTES * COOKING TIME 1 HOUR)





Ingredients:-

350g beef blade steak
2 medium brown onions (300g), chopped finely
1 clove garlic, crushed
100g mushrooms, slicely thickly
415ml can tomato puree
2 teaspoons Worcestershire sauce
1/2 cup dry red wine (125ml)
1 trimmed stick celery (75g), chopped coarsely
2 medium carrots (240g), chopped coarsely
2 tablespoons fresh parsley leaves


Cooking Method:-

1. Trim all visible fat from steak; cut steak into cubes. Cook steak in heated large non-stick saucepan until browned all over. Add onion, garlic and mushrooms; cook, stirring, for about 2 minutes or until onion is soft. Stir in puree, sauce and wine; bring to boil. Simmer, covered, about 45 minutes.

2. Add celery and carrot; cook, covered, for further 15 minutes or until vegetables are tender. Serve with couscous or basmati rice.


SERVES 2

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