| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | kg | Beef |
| 1 | Big onion | |
| 1 | c | Red dry wine |
| 1 | c | Or more sliced mushrooms, I |
| use frozen | ||
| A few leaves of Rosmary | ||
| optional | ||
| Salt & pepper |
INSTRUCTIONS
Choose beef that is suitable for a roast or stew. You can cook it whole or cut up. I cut in serving size chunks. Put a little oil in a heavy pot or pressure cooker, heat oil, add meat and fry on all sides. A 2 scliced big onion and keep on frying till onion starts to brown. Add mushrooms and wine and 1 cup water, salt & pepper, rosmary leave (if using). Cooking time depents on quality and variety of meat. I use no. 2 frozen meat and cook in the pressure cooker and it takes 30-40 minutes. If the gravy is too thin thicken with some cornstarch. Posted to JEWISH-FOOD digest by Sheryl Donner <boxermom@iowacity.net> on Feb 20, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2792
Calories From Fat: 1916
Total Fat: 207.1g
Cholesterol: 750mg
Sodium: 713.8mg
Potassium: 3255.5mg
Carbohydrates: 27.8g
Fiber: 4.1g
Sugar: <1g
Protein: 180.4g