Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
934
Calories
40g
Protein
28g
Fat
120g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1kg/2lb Braising Beef
- 75g/3oz Butter
- 225g/8oz Onions, chopped
- 1 tbsp Flour
- 1 tbsp Brown Sugar
- 1 tbsp Wine Vinegar
- 540ml/18 fl.oz. Light Ale
- Salt and Black Pepper
- Bouquet Garni
- =
Directions
1
1. Cut the meat into large thin slices. Melt 50g/2oz of the butter in a large pan, add the meat and brown on all sides over a high heat. Remove with a slotted spoon and set aside.
2
2. Add the onions to the pan with the remaining butter and cook over a low heat for 10 minutes.
3
3. Sprinkle over the flour and stir well then add the sugar, vinegar and beer and cook, stirring until thickened.
4
4. Return the meat to the pan, together with the bouquet garni, salt and pepper. Mix well then cover and simmer for 1-1/2 to 2 hours.
Recipe sourced from
fandom