| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Italian | 2 | Servings | |
INGREDIENTS
| 150 | g | Lean casserole beef, about |
| 5 oz | ||
| 150 | g | Lean kidney, trimmed of fat |
| about 5 oz | ||
| 1/2 | T | Plain flour |
| Salt and freshly ground | ||
| black pepper | ||
| 1/2 | Brown onion | |
| 1/2 | T | Peanut or canola oil |
| 2 | Sprigs parsley, cut into | |
| several | ||
| pieces | ||
| 1/2 | c | Bottled Italian-style tomato |
| sauce | ||
| 3 | T | Red wine |
| 1/2 | c | Water |
| 1 | Clove garlic, crushed | |
| 2 | Carrots, cut into bite-size | |
| pieces |
INSTRUCTIONS
Cut beef and kidney into bite-size pieces. Trim off any visible fat. Mix beef and kidney with flour, a little salt and black pepper. Preheat oven to 180øC/350øF. Dice onion finely. Heat oil in an ovenproof casserole dish and gently fry onion for about 5 minutes. Switch off heat and add beef, kidney and parsley. Add tomato sauce, wine, water and garlic without stirring. Place carrots on top without stirring in. Cover pan with a layer of foil then with a lid. Cook in preheated oven for about 2 hours. Stir together just before serving. It is lovely with mashed potato. Converted by MC_Buster. Per serving: 71 Calories (kcal); 1g Total Fat; (8% calories from fat); 3g Protein; 12g Carbohydrate; 0mg Cholesterol; 75mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 386
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 440.6mg
Potassium: 33.1mg
Carbohydrates: 93.9g
Fiber: 1.1g
Sugar: 54.5g
Protein: 1.2g