Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
1116
Calories
46g
Protein
28g
Fat
158g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| 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
- =
- 1 1/2 pounds beef round steak, cut into 1-inch squares
- 1 clove garlic, minced
- 2 tablespoons butter or margarine
- 1 cup red wine, divided
- 2 medium tomatoes, peeled and chopped
- 1/2 cup sliced green onions
- 2 teaspoons tarragon leaves, divided
- 1 teaspoon salt, divided
- 1 1/2 tablespoons cornstarch
- 1 1/2 cups beef broth
- 1/8 teaspoon ground black pepper
- 3 cups hot cooked rice
- =
Directions
1
Brown meat and garlic in butter in large skillet. Add 1/2 cup wine, cover, and simmer for 45 minutes, or until meat is tender. Add tomatoes, green onions, 1 teaspoon tarragon and 1/2 teaspoon salt; cook 3 minutes longer.
2
As beef simmers, prepare sauce: in small saucepan blend cornstarch, broth, pepper, remaining 1/2 cup wine, remaining 1 teaspoon tarragon and remaining 1/2 teaspoon salt; bring to a boil. Reduce heat and cook 2 minutes. Stir into beef. Serve over rice.
Recipe sourced from
fandom