Try this Steak & Potato Stoup (Rachel Ray recipe) recipe, or contribute your own.
Suggest a better descriptionPlace a large pot over high heat with 2 turns of the pan of EVOO, about 2 tablespoons. When the pan is scorching hot, season the beef with salt and pepper and add it to the pot. Cook the meat, stirring occasionally, until deep golden brown and cooked through, about 5 minutes. Remove from the pot and reserve on a plate.
To the same pan the beef was cooked in, add the remaining EVOO (about 2 turns) along with the potatoes, onion and garlic. Season the veggies with salt and pepper and cook, stirring occasionally, until the onions are tender, 6-7 minutes.
Add the beef consumee and scrape the bottom to remove any brown bits that have stuck. Bring the liquid up to a bubble. Simmer the stoup until the potatoes are tender, about 5 minutes.
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Serving Size: 1 (658g) | ||
Recipe Makes: 1 | ||
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Calories: 537 | ||
Calories from Fat: 487 (91%) | ||
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Amt Per Serving | % DV | |
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Total Fat 54.2g | 72 % | |
Saturated Fat 7.5g | 38 % | |
Monounsaturated Fat 39.4g | ||
Polyunsanturated Fat 5.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 162.1mg | 6 % | |
Potassium 219.6mg | 6 % | |
Total Carbohydrate 14g | 4 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 11.5g | ||
Protein 1.6g | 2 % | |
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: 537
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