Mushroom-Stuffed Beef

Recipe Ingredients

1 cup	237ml	Reconstituted dried mushrooms
1 cup	237ml	Sliced fresh mushrooms
1		Onion - finely chopped
1/2		Red bell pepper - seeded and chopped
2		Garlic cloves - minced
1/2 cup	73g / 2.6oz	Seasoned dried bread crumbs
1/4 cup	23g / 0.8oz	Minced parsley
1 teaspoon	5ml	Dried thyme leaves
1 1/2 lbs	681g / 24oz	London broil
1 tablespoon	15ml	Vegetable oil
1/4 cup	59ml	Dry red wine

Recipe Instructions

Preheat the oven to 325 degrees.

2. In a medium bowl, combine the dried and fresh mushrooms, the onion, bell pepper, garlic, bread crumbs, parsley and thyme.

As though you were cutting a loaf of French bread, cut the beef lengthwise almost all the way through; spread open. Spread the mushroom mixture evenly over the inside of the beef. Starting from one short end, roll up jelly-roll style; tie the beef roll together securely with kitchen string.

In a nonstick Dutch oven or flameproof casserole, heat the oil. Add the beef and cook, turning as needed, until browned, about 10 minutes. Add the wine. Bake, covered, until the beef is cooked through and tender, about 1 hour. Serve with the sauce.

This recipe yields 6 servings.

Per Serving: 230 Calories, 6 g Total Fat, 2 g Saturated Fat, 65 mg Cholesterol, 328 mg Sodium, 12 g Total Carbohydrate, 2 g Dietary Fiber, 28 g Protein, 30 mg Calcium.

Serving Provides: 1 Bread, 1 Fruit/Vegetable, 3 Protein/Milk, 1 Fat.

Points Per Serving: 5.

Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers

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