| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Italian |
Gabriel’s, Gate |
2 |
servings |
INGREDIENTS
| 150 |
g |
Lean casserole beef; about (5 oz) |
| 150 |
g |
Lean kidney; trimmed of fat , |
|
|
; about (5 oz) |
| 1/2 |
tb |
Plain flour |
|
|
Salt and freshly ground black pepper |
| 1/2 |
|
Brown onion |
| 1/2 |
tb |
Peanut or canola oil |
| 2 |
|
Sprigs parsley; cut into several |
|
|
; pieces |
| 1/2 |
c |
Bottled Italian-style tomato sauce |
| 3 |
tb |
Red wine |
| 1/2 |
c |
Water |
| 1 |
|
Clove garlic; crushed |
| 2 |
lg |
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 180°C/350°F.
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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