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Veal Stew (Or Beef, or Pork) With Olives and Ouzo

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)155.6243
Energy (kCal)1160.9205
Carbohydrates (g)34.8431
Total fats (g)46.3817
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Brown meat in butter; add onion, season and pour ouzo over. | 2. Add basil, capers, tomato juice and paprika to taste. | 3. Season to taste. | 4. Add a little water, about 1 cup, and simmer, covered 25 minutes (you may need to add a bit more water near the end). | 5. Add olives and simmer 5-6 minutes longer. | 6. Remove onion, puree, and re-add to sauce. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    veal 1 1/2 lb cut 911.2021 9.52 147.5603 31.4841
    onion 1 peeled 64.0 14.944 1.76 0.16
    butter 2 tablespoons 171.0 7.857 5.343 14.4
    caper 1 ounce 6.5204 1.3863 0.669 0.2438
    basil 1 teaspoon crumbled dried 0.2032 0.0234 0.0278 0.0057
    black olive 1/3 cup pitted - - - -
    ouzo 3 tablespoons - - - -
    tomato juice 2 tablespoons concentrated 5.1638 1.0722 0.2582 0.0881
    red wine vinegar 1 tablespoon 2.8310000000000004 0.0402 0.006 0.0
    paprika - - - -

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



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