By Neil Stadford,
Project Weight Loss Editor - Diet
November 21, 2007For beef roast stuffed with mushrooms you need ¼ cup of water, ¼ cup of dry white wine, 1/8 teaspoon salt, eight ounces of fresh mushrooms, two pound beef eye of roast, ¼ teaspoon of crushed fennel seed or dried dillweed, half a cup of beef broth, 1/3 cup of sliced green onion, half a cup of plain low-fat yogurt, 1/8 teaspoon pepper, one tablespoon of low-calorie salad dressing or mayonnaise, and one tablespoon of all-purpose flour.
Trim the excess of fat from roast and cut eight spaced crosswise slits in the roast, three inches deep. The roast should be placed in a plastic bag, set it into a deep bowl, pour wine over it, and seal the bag. The marinate roast must be kept in the refrigerator for at least six hours and no more than one day. Turn the bag occasionally.
Combine the mushrooms, dillweed, salt, and water in a medium saucepan. Cook the mixture uncovered over medium heat until the liquid is evaporated or for up to fifteen minutes. Cool the mixture then stir in the onion and salad dressing. You may use mayonnaise instead of salad dressing.
When you remove the roast from the bag, discard the marinade, and put the filling into pockets in roast and the roast in a roasting pan. Put it in the oven for up to one hour and half or until the meat thermometer registers 140 degrees F. Keep it worm while preparing the sauce.
Stir in a small saucepan the flour, pepper, and yogurt. Stir in beef broth, cook it over medium heat until the sauce is bubbly, and stir it for one minute more. Slice the meat between the filled pockets and serve it with sauce.
One serving includes 175 calories, six grams of fat, fifty-six milligrams of cholesterol, twenty-five grams of protein, and four grams of carbohydrates. The values are based on a 2.000 daily calorie diet.
©2007
Project Weight Loss. All rights reserved.
