1. Heat pan. Add butter cook until foamy. 2. Add meat in batches until brown. 3. Stir in onions. Cook until soft 4.Flambe with alcohol. 5. Stir in garlic. Cook 1 minute. 6. Add wine. Cook 2 minutes over high heat. &. Stir in tomatoes, salt and pepper. Simmer adding water whenever it begins to dry out. 9. Add rest of ingredients except cream. Cook 5 minutes. 10. Stir in cream. Bring almost to a boil. Recipe by: Miriam Podcameni Posvolsky Posted to EAT-L Digest by Leon & Miriam Posvolsky
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|Serving Size: 1 Serving (1427g)|
|Recipe Makes: 1|
|Calories from Fat: 1177 (63%)|
|Amt Per Serving||% DV|
|Total Fat 130.7g||174 %|
|Saturated Fat 63.9g||319 %|
|Monounsaturated Fat 46g|
|Polyunsanturated Fat 5.5g|
|Cholesterol 413.8mg||127 %|
|Sodium 836.5mg||29 %|
|Potassium 3456.2mg||91 %|
|Total Carbohydrate 48.2g||14 %|
|Dietary Fiber 9.2g||37 %|
|Sugars, other 39g|
|Protein 106.3g||152 %|
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Calories per serving: 1876
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