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Suggest a better descriptionDredge meat in flour. Melt butter and oil in large pot; add garlic. Cook the beef just to rare; remove from pot and refrigerate. Add wine and bouillon to pan and scrape up bitsstuck to bottom. Add potato, onion, thyme and bay leaf. Bring to boil, cover and simmer 1 hour. Add potatoes, carrots, cerlery and onions; simmer 1/2 hour. Add tomato juice, as necessary for nice gravy. Add beef cubes, reheat; toss in parsley and serve. Recipe By : "Vinyard Seasons" by Susan Branch Posted to MM-Recipes Digest V3 #246 Date: Sun, 8 Sep 1996 23:50:46 -0400 From: BobbieB1@aol.com
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Serving Size: 1 Serving (647g) | ||
Recipe Makes: 8 | ||
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Calories: 627 | ||
Calories from Fat: 239 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.5g | 35 % | |
Saturated Fat 10.5g | 52 % | |
Monounsaturated Fat 11.1g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 82.6mg | 25 % | |
Sodium 266.2mg | 9 % | |
Potassium 1949.3mg | 51 % | |
Total Carbohydrate 58.6g | 17 % | |
Dietary Fiber 7.7g | 31 % | |
Sugars, other 50.9g | ||
Protein 29.2g | 42 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 627
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