Braised beef with potatoes and a beef and red wine sauce
How to read this recipe:
Complete the recipe in the order given.
---Your Beef---
You may choose any tough cut of meat. Germans provide "Suppenfleisch" for this type of dish. A brisket cut will work as well. You will find that goulash meat works well too.
**Warning** Making this dish with any decent cut of meat (a steak) is a complete waste of your time and money!
---Meat Instructions---
1) Trim the beef of any excess fat
2) Cut beef into 4x4cm cubes (approximately)
3) Put cubes of beef into a dutch oven, or simply a large pot.
4) Pour water, wine and salt into the pot together with the beef.
---> The level of the liquid should pass just over the height of the meat. If it is too low, add more water.
5) Cover and cook on low heat for 4-6 hours.
---Potato Instructions---
1) Peel potatoes
2) Cut potates into quarters
3) When the meat is cooked, put the potatoes together with the meat
4) Cook until potatoes are done
---Sauce Instructions---
1) Drain liquid out of the pot with the beef and potatoes into a sauce pan
2) Reduce liquid down to slightly thicker consistency
3) Taste the new sauce to check salt level
4) If the sauce is too salty add a bit of water
5) Add corn starch to the sauce to thicken
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Serving Size: 1 Serving (247g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 276 | ||
Calories from Fat: 98 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.8g | 14 % | |
Saturated Fat 4.5g | 22 % | |
Monounsaturated Fat 4.6g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 38.5mg | 12 % | |
Sodium 45.1mg | 2 % | |
Potassium 836.8mg | 22 % | |
Total Carbohydrate 28.2g | 8 % | |
Dietary Fiber 3.9g | 16 % | |
Sugars, other 24.3g | ||
Protein 14.1g | 20 % | |
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: 276
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