Photo: Jason Leung
Estimated Nutrition (whole recipe, rough)
722
Calories
35g
Protein
27g
Fat
78g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
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 cup chopped onion
- 2 tablespoons butter or margarine, divided
- 1 10-1/2-ounce can tomato puree
- 2 cups beef broth
- 1 teaspoon garlic powder
- 1 teaspoon sugar
- 1 teaspoon oregano
- 1 1/2 pounds boneless beef round steak
- 1/2 cup dry sherry
- 1 4-ounce can sliced mushrooms, drained
- 3 cups hot cooked rice
- =
Directions
1
Cook onion in 1 tablespoon butter until tender. Add tomato puree, broth, garlic powder, sugar and oregano. Simmer 20 minutes.
2
Meanwhile, cut steak in strips about 1/2x3-inches. Season with salt and pepper. Brown in remaining 1 tablespoon butter. Add sherry and mushrooms. Cook 2 to 3 minutes. Stir in tomato sauce; cover and simmer 30 minutes. Serve over fluffy rice.
Recipe sourced from
fandom