Adapted from The Country Cooking of France's Boeuf Bourguignon recipe.
Make according to the aforementioned bœuf bourguignon recipe. Brown the beef for 2-3 minutes only on each side as the grapefruit juice accelerates the browning compared to the B. B. recipe.
My mini-oven needed to be set to 100 degrees in order to reach 150 degrees on the needed rack.
Garnish is added at the end.
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Serving Size: 1 Serving (1849g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 635 | ||
Calories from Fat: 197 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.9g | 29 % | |
Saturated Fat 9.9g | 49 % | |
Monounsaturated Fat 7.9g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 62.4mg | 19 % | |
Sodium 1236.2mg | 43 % | |
Potassium 1911.5mg | 50 % | |
Total Carbohydrate 86.4g | 25 % | |
Dietary Fiber 9.2g | 37 % | |
Sugars, other 77.2g | ||
Protein 29.9g | 43 % | |
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: 635
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