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Beef la Ficelle

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6 cups (1.5 l) vegetable stock
1 cups (375 ml) peeled, diced potatoes
10 oz (300 g) lean beef, such as round steak
2 large carrots
3 green (spring) onions
3 ribs celery
1 tbsp (15 ml) light thickener
Salt and freshly ground pepper


Serves: 2


Bring the stock to a boil in a large saucepan. Add the pota­toes and cook, covered, for 5 minutes.

Wind kitchen twine around the meat and make a loop at each end. Insert a long cooking spoon through the loops and pull tight.

Peel and dice the carrots, slice the green onions and celery crosswise, and stir into the saucepan. Place the cooking spoon across the top of the pot so the meat hangs in the stock. Simmer, covered, for 30 min­utes. Remove the meat, thicken the stock, and add salt and pepper. Slice the meat and serve with the vegetables and sauce.

Per serving: approx. 312 calories
36 g protein, 8 g fat, 24 g carbohydrates

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