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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the olive oil in a large saucepan and brown the meat in it. It will produce a lot of moisture but continue until it has all evaporated and the meat starts to turn golden. | 2. Slowly pour the vinegar over it and, when the steam subsides, add the wine. Then add all the remaining ingredients except the vegetable oil, onions and sugar, cover and cook slowly for 1 hour or until the meat is almost tender. | 3. Heat the vegetable oil in a frying pan and add as many onions in one layer as it will take. Sautee them gently for about 15 minutes, shaking and turning them over until they brown lightly. Lift them out with a slotted spoon and spread them over the meat, distributing them evenly. Repeat until all the onions are done. | 4. Sprinkle the sugar over the onions, cover and cook very gently for 30 minutes, until the onions are soft but not disintegrating. Do not stir once the onions have been added, but rotate the saucepan occasionally to coat them in the sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
rosemary	1			-	-	-	-
beef	1		cut	537.8812	1.0396	95.9598	16.6336
water	900			0.0	0.0	0.0	0.0
tomato puree	2	tablespoons		11.875	2.8062	0.5156	0.0656
salt black pepper				-	-	-	-
red wine vinegar	3	tablespoons		8.493	0.1207	0.0179	0.0
vegetable oil	4 -6	tablespoons		0.0	0.0	0.0	0.0
onion	700		peeled	19600.0	4576.6	539.0	49.0
red wine	1			-	-	-	-
cinnamon	5			-	-	-	-
demerara sugar	1	teaspoon		11.4	2.9427	0.0036	0.0
allspice	5			24.985	6.8514	0.5786	0.8255

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.