Update my dinner status, I'm making this tonight.
3 chefs marked this as Favorite
Servings: 2 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 150 g Lean casserole beef; about
- 150 g Lean kidney; trimmed of fat
- ; about (5 oz)
- 1/2 tb Plain flour
- 1/2 Brown onion
- 1/2 tb Peanut or canola oil
- 2 Sprigs parsley; cut into
- 1/2 c Bottled Italian-style tomato
- 2 lg Carrots; cut into bite-size
- 1 Clove garlic; crushed
- ; pieces
- 1/2 c Water
- Salt and freshly ground
- 3 tb Red wine
- ; pieces
Preparation
Cut beef and kidney into bite-size pieces. Trim off any visible fat. Mix beef and kidney with flour, a little salt and black pepper. Preheat oven to 180?C/350?F. Dice onion finely. Heat oil in an ovenproof casserole dish and gently fry onion for about 5 minutes. Switch off heat and add beef, kidney and parsley. Add tomato sauce, wine, water and garlic without stirring. Place carrots on top without stirring in. Cover pan with a layer of foil then with a lid. Cook in preheated oven for about 2 hours. Stir together just before serving. It is lovely with mashed potato. Converted by MC_Buster. Per serving: 71 Calories (kcal); 1g Total Fat; (8% calories from fat); 3g Protein; 12g Carbohydrate; 0mg Cholesterol; 75mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
