120 min
Type of dish: Meats
Temperature: Hot
Cuisine type: European cuisine
Seasonal period: May, June, July, August, September, October
Traces of celery
Traces of celery
Traces of mustard
Traces of mustard
Traces of nuts
Traces of nuts
Traces of sesame
Traces of sesame
Ingredients for 5 portions
Ingredients for portions/units
Chuck 1.0 kg
Table salt 10.0 g
Ground black pepper 0.5 g
High oleic oil 0.1 l
Garlic, bulb 1.2 ud
Onion 0.15 kg
Red wine 0.05 l
White stock 0.75 l
Tomato sauce 0.15 l
Creamed corn 0.025 kg
Carrots 0.1 kg
Sliced mushroom, can 0.125 kg
Potatoes 0.35 kg
Water 0.75 l
Bones 0.225 kg
Onion 0.075 kg
Carrots 0.038 kg
Green leek 0.375 ud
Onion 0.05 kg
Garlic, bulb 0.08 ud
Green pepper 0.03 kg
Diced tomato 0.2 kg
Table salt 0.07 g
Sugar 0.0 kg

The following dishes are necessary for this recipe:

  • Make a white stock.
  • Make a tomato sauce.
  • Chop the meat into big cubes, add salt and pepper, then sauté.
  • In the same pan, sauté the onion and garlic chopped into brunoise, then add the meat, paprika and wine and let reduce.
  • Add the stock until covering the meat and let it cook until the meat is tender and the vegetables are soft. Add the tomato sauce, add salt if required and thicken with corn flour.
  • Finally, add the garnish:
  • Mushrooms chopped into quarters and sautéed.
    • Carrots chopped into 1cm cubes and boiled.
    • Potatoes chopped into 2cm cubes and fried.
Nutritional information (1 portion)
Fiber 8.32 g
Saturates 18.94 g
Monounsaturated fatty acids 35.34 g
Polyunsaturated fatty acids 5.52 g
Cholesterol 130.11 mg
Calcium 202.95 mg
Iron 7.38 mg
Zinc 7.39 mg
Vitamin A 430.48 ug
Vitamin C 61.89 g
Folic acid 156.87 ug
Salt (Sodium) 1000.03 mg
Sugars 14.01 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.