1. To prepare potatoes, preheat the oven to 400.
2. Arrange potatoes in a single layer on a jelly-roll pan coated in cooking spray. Lightly coat potatoes with cooking spray; sprinkle with teaspoon salt and 1/8 teaspoon pepper. Bake at 400 for 40 minutes or until tender, turning after 20 minutes. Remove from oven; keep warm.
3. To prepare beef, combine teaspoon salt, 1/8 teaspoon pepper, coriander seeds, and next 4 ingredients (through cinnamon) in a large saucepan; bring to a boil. Reduce heat, and simmer 2 minutes. Strain wine mixture through a sieve into a bowl; discard solids. Return wine mixture to pan; bring to a simmer (mixture will just barely bubble). Arrange beef in a single layer in saucepan; cook 5 minutes or until desired degree of doneness. Remove beef from pan; keep warm. Reserve cup cooking liquid; discard remaining cooking liquid.
4. To prepare sauce, combine reserved cup cooking liquid, cup broth, sugar and teaspoon salt in pan; bring to a boil. Reduce heat and simmer 2 minutes or until reduced to cup. Combine remaining cup broth and cornstarch, stirring with a whisk. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat. Add butter; stir until melted.
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|Serving Size: 1 Serving (890g)|
|Recipe Makes: 4|
|Calories from Fat: 211 (34%)|
|Amt Per Serving||% DV|
|Total Fat 23.5g||31 %|
|Saturated Fat 9.8g||49 %|
|Monounsaturated Fat 9.4g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 79.9mg||25 %|
|Sodium 194.9mg||7 %|
|Potassium 1365.3mg||36 %|
|Total Carbohydrate 42.3g||12 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 36g|
|Protein 26.5g||38 %|
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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: 620
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