Try this Polenta with Beef and Sausage Stew recipe, or contribute your own.
Suggest a better descriptionCut the beef into 1/2-inch cubes. Remove casing from the sausage and cut the meat into 1-inch pieces. Chop garlic and parsley together until almost pureed. Cut the mushrooms into thin slices; or use 1/2 oz dried mushrooms and soak them in 1/2 cup lukewarm water for 15 minutes. Drain, saving the water, and chop the mushrooms. Combine olive oil, butter, and salt pork in a saucepan; heat. Add onions and saute slowly until medium brown. Add beef and sausage and brown for 10 minutes. Add garlic and parsley, black pepper and bay leaf. Stir and cook for 10 minutes. Add wine, stir, cover, and simmer for 10 minutes. Add celery, carrot, tomatoes and mushrooms. Stir and cook for 10 minutes longer. Add hot water and water from dried mushrooms if any. Stir, cover, and simmer for 40 minutes. Grate a little nutmeg over the top and simmer, uncovered, for 10 minutes longer. Test beef for doneness; taste for salt and add if necessary, but salt pork may have added enough. Divide the hot polenta among 4 to 6 warm plates. Serve the stew and gravy over polenta. Enjoy a bottle of Valpolicella with it. Source: Leones Italian Cookbook.
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Serving Size: 1 Serving (262g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 607 | ||
Calories from Fat: 461 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 51.2g | 68 % | |
Saturated Fat 21.2g | 106 % | |
Monounsaturated Fat 21.8g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 150.7mg | 46 % | |
Sodium 545.1mg | 19 % | |
Potassium 582.6mg | 15 % | |
Total Carbohydrate 0.9g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.8g | ||
Protein 33g | 47 % | |
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: 607
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