Heat the olive oil in a heavy flameproof casserole, over a medium heat. Meanwhile dust the meat with seasoned flour and place in the casserole to brown. Remove the browned meat and leave to drain.
Add the chopped onion to the casserole and saute until soft. Add tomato juice, vinegar, wine, bay leaf, spices and 2 cups of water.
Return the meat to the pan and simmer until tender.
Heat the butter in a and add the onions, garlic, salt and 1 cup of water. Cover and cook until the onions are tender. Add them to the meat together with the chopped parsley and continue to cook slowly for 20 minutes or until the liquid is reduced and the onions are soft.
This is best made the day before and aloud to stand over night.
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|Serving Size: 1 Serving (369g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 352 (64%)|
|Amt Per Serving||% DV|
|Total Fat 39.1g||52 %|
|Saturated Fat 18.1g||91 %|
|Monounsaturated Fat 15.5g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 111.7mg||34 %|
|Sodium 286.6mg||10 %|
|Potassium 524.3mg||14 %|
|Total Carbohydrate 14g||4 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 13.8g|
|Protein 31g||44 %|
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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: 550
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