Cook gently on stove top to ensure flavors concentrate into meat and gravy.
1. Season and marinate meat overnight
2. Bring meat to room temperature
3. Brown meat in hot olive oil
4. Boil Carrots until tender and set aside
4. Remove meat from pot. Add butter to pan. add onions and sauté until translucent. Add mushrooms and cook until slightly brown
5. Remove onions and mushrooms to meat. Add wine and loosen drippings. cook 5-10 minutes on medium heat
6. Return meat, onions and mushrooms to wine mixture. Add small amount of beef consume to pan and beef concentrate. Add seasonings to taste
7. Turn heat to low and cook at a simmer. Do not boil. simmer for approximately 2 hours.
8. When meat is tender, add carrots, Rotel and tomato paste. Cook until flavors are combine
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (307g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 624 | ||
Calories from Fat: 413 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 45.9g | 61 % | |
Saturated Fat 19.1g | 95 % | |
Monounsaturated Fat 19.3g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 159.9mg | 49 % | |
Sodium 197mg | 7 % | |
Potassium 828mg | 22 % | |
Total Carbohydrate 3.8g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 3g | ||
Protein 45.1g | 64 % | |
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: 624
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