| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Beef, Italian, Main dishes, Soups & ste | 4 | Servings |
INGREDIENTS
| 1 | Onion, finely chopped | |
| 3 | Cloves garlic, crushed | |
| 1 | c | Celery, chopped |
| 1 | Potato, peeled and chopped | |
| 1 | c | Carrots, diced |
| 1/2 | t | Crushed red pepper |
| 1 | c | Fresh mushrooms, sliced |
| 1/4 | c | Green olive oil |
| 1 | lb | Round steak, trimmed of |
| fat* cut into 1" pieces | ||
| 1 | c | Dry red wine |
| 1/2 | t | Italian herb seasoning |
| 1 | c | Fresh parsley, chopped |
| 1 | Whole bay leaf | |
| 1 | c | Canned tomatoes, crushed and |
| drained | ||
| 1 | Onion, cut into rings |
INSTRUCTIONS
In a large skillet, saute the chopped onion, garlic, celery, potatoes, carrots, crushed red pepper, and mushrooms in the oil for 5 minutes. Add the steak and stir often to brown lightly. Add the wine and cook for 3 minutes. Add Italian herb seasoning, parsley, bay leaf, crushed tomatoes, and onion rings, and cook for 10 minutes. Taste and season with black or cayenne pepper for a more piccante taste. Remove the bay leaf. Sprinkle with chopped fresh Italian parsley before serving. Recipe By : Elisa Celli's Italian Light Cooking Posted to MC-Recipe Digest V1 #255 Date: Wed, 23 Oct 1996 16:53:40 -0400 From: "Izzy and PJ" <izzypj@aei.ca> Serving Ideas : Crusty bread and salad NOTES : Variations: 1) Eliminate the potato and serve over rice. 2) Add diced green peppers, sliced zucchini, eggplant, asparagus, or peeled fresh tomatoes.
A Message from our Provider:
“You don’t have to be brain-dead to live for Jesus, but when you are, you’ll be glad you did”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 478
Calories From Fat: 284
Total Fat: 31.6g
Cholesterol: 80.5mg
Sodium: 402.7mg
Potassium: 1175.8mg
Carbohydrates: 24.4g
Fiber: 6.6g
Sugar: 6.9g
Protein: 24.7g