NB: You can use ground lamb or ground pork for this recipe if you wish. Heat the olive oil in a saute pan. Add the onion and ground Tenderbeef. Cook for 2-3 minutes until well browned. Add the garlic, stir in the wine, stock and tomato puree. Bring to a gentle simmer for 6-8 minutes, stirring occasionally. Add the peppers, mushrooms, zucchinis and herbs and cook for 15 minutes until the ground Tenderbeef is cooked. Sprinkle the flour over the meat. Stir in quickly to prevent lumps forming. Check the seasoning, then spoon into an ovenproof dish (or individual dishes). Brush the filo sheets with a little oil, then loosely scrunch up each sheet. Place onto the ground beef until it is covered. Bake at 180 C for 30 minutes until crisp and golden. Serve with seasonal vegetables or a crisp salad.
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|Serving Size: 1 Serving (759g)|
|Recipe Makes: 4|
|Calories from Fat: 272 (43%)|
|Amt Per Serving||% DV|
|Total Fat 30.3g||40 %|
|Saturated Fat 10.7g||54 %|
|Monounsaturated Fat 13.9g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 88.8mg||27 %|
|Sodium 786.4mg||27 %|
|Potassium 1398mg||37 %|
|Total Carbohydrate 44.1g||13 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 40.8g|
|Protein 32.5g||46 %|
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Calories per serving: 637
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