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      RECIPE TITLE "Roast Beef Picante" Author: Saving Dinner : The Menus, Recipes, and Shopping Lists to Bring Your Family Back to the Table Copyright© 2003 by Leanne Ely

    yieldsServes 6 (with leftovers)time ---difficultymoderate

      RECIPE INGREDIENTS

    • 1/2 cup finely chopped onion
    • 1/4 cup water
    • 3 tablespoons lime juice
    • 2 large cloves garlic, pressed
    • 1 tablespoon olive oil
    • 1/2 small jalape-o pepper, finely minced
    • 1/2 teaspoon thyme, divided
    • Salt and pepper to taste
    • 1 1/2 pounds boneless sirloin roast
    • 1 cup beef broth
    • 2 teaspoons sugar
    • 1 tablespoon cornstarch
    • 2 tablespoons parsley, chopped
    Saving Dinner
    Saving Dinner A mom's best answer to What's for dinner?-- a handy guide full of weekly menus, healthy recipes, and user-friendly grocery lists. Divided by season, each section features six weeks of menus with delicious recipes, side dish suggestions, and an itemized grocery list that is organized by product to make one-stop shopping a snap. The book is also packed with helpful hints and short cuts in the kitchen to making cooking easier and more fun.

      RECIPE METHOD

    1. For marinade, combine onion, water, lime juice, garlic, olive oil, jalape-o pepper, 1/4 teaspoon let the thyme, salt, and pepper. Place beef in a plastic bag. Pour marinade over meat, seal bag, and refrigerate 6-8 hours.

    2. Remove meat from marinade, reserving marinade. Place meat on a rack in a roasting pan.

    3. Preheat oven to 350 degrees F. Roast for 40-50 minutes or until desired doneness. Remove meat from pan; cover with foil. Let stand 10 minutes.

    4. Meanwhile strain remaining marinade. Deglaze pan with 1/2 cup of the beef broth; pour into a small saucepan. Add the strained marinade, sugar, and remaining 1/4 teaspoon thyme to saucepan.

    5. Combine remaining broth with cornstarch; add to saucepan.

    6. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in parsley.

    7. Slice meat to serve; serve with sauce.

       

      PER SERVING:

      181 Calories; 7g Fat (36.8% calories from fat); 22g Protein; 6g Carbohydrate; trace Dietary Fiber; 51mg Cholesterol; 346mg Sodium. Exchanges: 0 Grain (Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1Ú2 Fat; 0 Other Carbohydrates.

      Serving Suggestions: Brown rice, steamed kale, baked sweet potatoes, and a salad. Remember, you want to use the leftover beef tomorrow night (but leftovers are not absolutely necessary).


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