-Season the meat with salt
In the large Roundeux and Saute pans brown the meat then take meat out of the pan.
-Place onions, celery, carrots and parsnips in the pan to deglaze. Cook till onions are translucent
-Add meat back in pan, with tomato paste, brown sugar
-Deglaze with red wine and brandy. Cook for 5 minutes then add mushroom stock and bay leaf and nutmeg
- Bring to a simmer. Place covered in a 350 oven till meat is soft and sauce is rich. Adjust seasonings
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (298g)|
|Recipe Makes: 25 Servings|
|Calories from Fat: 283 (54%)|
|Amt Per Serving||% DV|
|Total Fat 31.5g||42 %|
|Saturated Fat 12.6g||63 %|
|Monounsaturated Fat 13.5g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 119.7mg||37 %|
|Sodium 660.8mg||23 %|
|Potassium 1111mg||29 %|
|Total Carbohydrate 23.6g||7 %|
|Dietary Fiber 3.4g||13 %|
|Sugars, other 20.2g|
|Protein 36.1g||52 %|
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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: 527
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