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Beef Kabobs With Horseradish Dip

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.4314
Energy (kCal)7362.4015
Carbohydrates (g)10.4054
Total fats (g)827.1986
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine in freezer bag: beef, red wine vinegar, 2 tablespoons horseradish sauce, rosemary, olive oil, worcestershire, and port. Marinate in refrigerator overnight. | 2. Soak about 10 bamboo skewers in warm water for 30 minutes. Meanwhile, bring the meat to room temperature and heat a grill or griddle. | 3. Thread a few pieces of meat on each skewer and cook 3 minutes per side (or until they reach desired doneness). | 4. Whisk together Crème fraiche, 4 tablespoons horseradish sauce, and dijon mustard. Serve alongside beef skewers. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef rump 500 cubes cut - - - -
    red wine vinegar 1 1/2 1/2 4.2465 0.0603 0.0089 0.0
    horseradish sauce 2 tablespoons 169.00799999999998 3.3768 0.3662 17.099
    rosemary 1 tablespoon chopped 2.227 0.3519 0.0563 0.0996
    olive oil 60 7160.4 0.0 0.0 810.0
    worcestershire sauce 2 tablespoons 26.52 6.6164 0.0 0.0
    port wine 2 tablespoons - - - -
    creme fraiche 200 - - - -
    horseradish sauce 4 tablespoons 169.00799999999998 3.3768 0.3662 17.099
    dijon mustard 1 tablespoon - - - -

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



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