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Beef Stifado With Eggplant

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)106.9048
Energy (kCal)753.9713
Carbohydrates (g)54.7921
Total fats (g)11.1694
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Fry the beef thoroughly, adding spices and chopped garlic at the end. Add cinnamon, red wine, tomatoes, lemon slices and beef stock and leave to simmer for one hour with the lid off. | 2. While the beef is simmering, prepare the vegetables. | 3. The eggplant is diced and sprinkled with salt, to draw out fluid and bitter taste. It should stand for 20-30 minutes and then be thoroughly rinsed in water. Dry the diced eggplant in a clean dish towel and toss them with olive oil and a little pepper. Spread the diced eggplant on a plate and put in the oven at 200 degrees celcius untill golden brown. | 4. Fry the small onions in oil untill golden. | 5. After the beef has simmered for an hour, add the eggplant and onions and boil for another ten minutes. | 6. Adjust the taste, using a little sugar, salt and pepper, and serve on rice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 1 - - - -
    beef cube 17 ounces boneless 428.6833 0.0 95.37 2.4083
    garlic clove 2 428.6833 0.0 95.37 2.4083
    cumin 2 teaspoons 15.75 1.8581 0.748 0.9353
    cinnamon 1 - - - -
    red wine 7/8 cup - - - -
    tomato 1 can chopped 40.2099 8.6898 1.9658 0.4468
    lemon 1/4 0.3202 0.1029 0.0121 0.0033
    beef stock 7/8 cup 149.94 16.339000000000002 5.5345 7.077999999999999
    onion 10 1/2 ounces 119.0679 27.8023 3.2744 0.2977
    salt 1/2 teaspoon - - - -
    sugar - - - -
    pepper - - - -

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



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