Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
352
Calories
11g
Protein
2g
Fat
74g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| 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
- 1 lb. chourico
- 4-5 lbs. sirloin roast or of your choice
- 6 potatoes, peeled
- 6 carrots, peeled
- 1 onion chopped
- 1 small head of cabbage quarted
- 1 cup red wine vinegar
- 1 cup marsala wine
- 1 cup ketchup
- salt & pepper to your taste
- 2 cloves of garlic sliced
Directions
1
Flour meat and brown in oil on both sides.
2
Put meat in roasting pan and add all but the carrots, potatoes & cabbage.
3
Roast for about 3 hours.
4
Then add the carrots, potatoes & cabbage cover.
5
Cook until the potatoes are done.
6
In the meanwhile keep marinating the meat and vegetables with the gravy that's in the pan.
7
When the potatoes are done, take the roast out and let rest for about 15 minutes then slice and serve.
Recipe sourced from
fandom