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CATEGORY CUISINE TAG YIELD
Meats Main dish, Meats 4 Servings

INGREDIENTS

4 T Olive oil
1 1/2 lb Chump or braising Steak, cut
into large chunks
Salt and pepper
3/4 pt Rubesco Wine
1/2 pt Tomato juice
Few Sprigs sage and parsley
3 Cloves garlic, unpeeled
2 oz Of fat cut from some parma
ham diced into small
cubes
12 oz Wild Mushrooms, roughly
chopped
Chopped Fresh Sage or
parsley

INSTRUCTIONS

Preheat oven to 180C/350F/Gas Mark 4.  Heat olive oil in a large frying
pan and add meat, sealing and  browning over a high heat. Season with
salt and pepper. Transfer meat  to a large casserole dish, adding a
little more olive oil. Pour in  wine and add tomato sauce. Pop in sage,
parsley and garlic cloves.  Cover and cook over a low heat or in
preheated oven for 90 minutes or  until the beef's really tender.
Towards the end of the beef's cooking time, saute the Parma Ham to
render it down. Add mushrooms and saute briskly for 4 to 5 minutes.
Season with salt and pepper and add a pinch of chopped sage and
parsley.  Add to beef, stir well and serve with fresh pasta.  Source:
Floyd on Italy  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1838
Calories From Fat: 1341
Total Fat: 151.2g
Cholesterol: 558.3mg
Sodium: 5035.7mg
Potassium: 381.2mg
Carbohydrates: 18.4g
Fiber: 2.3g
Sugar: 2.5g
Protein: 108.9g


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