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Serves 4 Nutritional facts per serving Protein: 28 grams Carbohydrates: 2 grams Wok Beef and Broccoli 1 tablespoon cornstarch 1 tablespoon soy sauce l cup lean, tender beef, sliced 1 garlic clove, chopped 2 tablespoons olive oil 2 cups broccoli stalks, thinly sliced across the grain 2 ounces canned mushroom pieces Vi teaspoon salt Vi cup beef soup stock Combine the cornstarch, soy sauce, and beef and mix together in a mixing bowl. Stir-fry the garlic in oil; add the beef mixture, stir-fry, and remove. Add the broccoli, mushrooms, salt, and stock to the wok and bring to a boil. Cover the wok, reduce heat, and cook for about 4 minutes. Add the beef to the wok and cook 1 to 2 minutes with cover removed. Serve at once. Serves 2 Nutritional facts per serving Protein: 28 grams Carbohydrates: to grams Hungarian Goulash 3 large onions, thinly sliced 1 tablespoon olive oil l teaspoon caraway seeds Vi teaspoon marjoram l teaspoon salt 2-4 teaspoons paprika 1 teaspoon vinegar 2 pounds boneless beef chuck, cut in l-inch cubes i cup dry red wine Saute the onions in oil until tender and golden; add the caraway seeds, marjoram, salt, and paprika moistened with the vinegar; mix well. Add the meat and brown nicely on all sides. Add the wine, cover tightly, and sim- mer very slowly for about 2 hours, or until the meat is tender. Add water during cooking, if necessary. Serves 8 Nutritional facts per serving Protein: 28 grams Carbohydrates: 2 grams Protein-Rich Entrees 173 Beef and Mushroom Stew 2 tablespoons olive oil 1V2 pounds stew beef, cubed 1 can beef broth 1 cup water '4 cup catsup 1 tablespoon prepared mustard 1 large garlic clove, pressed or minced Dash Tabasco sauce Vi teaspoon salt Generous dash pepper 2 large onions, quartered 1 small green pepper, chopped 1V2 cups sliced mushrooms 2 tablespoons flour Heat the olive oil over medium heat. Add the beef and brown on all sides. Pour off" the fat. Add the broth, water, catsup, mustard, garlic, Tabasco sauce, salt, and pepper. Cover and simmer 1 Vi hours. Add the onions and cook 40 minutes more. Add the green pepper and mushrooms and cook 20 minutes more. Gradually blend Y\ cup water into the flour until smooth. Slowly stir into the stew. Cook, stirring, until thickened. Serves 4 Nutritional facts per serving Protein: 35 grams Carbohydrates: 4 grams Stuffed Pork Tenderloin 4ounces fresh mushrooms lVS pounds pork tenderloin Salt Pepper 7-ounce jar or can roasted red peppers, drained X cup chopped fresh parsley 2 tablespoons olive oil 3 garlic cloves, minced 1 cup chicken broth 2 tablespoons soy flour 2 tablespoons dry white wine or sherry Finely chop 2 ounces of the mushrooms; slice the remaining 2 ounces and set aside. Cut the tenderloin almost in half lengthwise, leaving a V-inch hinge. Open and lay flat. Pound to !4-inch thickness and sprinkle with Vi teaspoon salt and 4 teaspoon pepper. Top with the roasted peppers in a single layer and sprinkle with the parsley and mushrooms. Roll up and se- cure with string.