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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat half the oil in a Dutch oven. | 2. Add the onion and garlic and cook, stirring, until the onion is soft. | 3. Remove with a slotted spoon and set aside. | 4. Sprinkle the meat with salt and pepper to taste. | 5. Heat the remaining oil in the same pan. | 6. Add the meat and cook, turning, until brown all over. | 7. Return the onion mixture to the pan. | 8. Add the wine, stock and herbs. | 9. Cook, covered, over low heat for 1-1/2 hours, turning the meat once during cooking. | 10. Remove the meat from the pan and let stand for 10 minutes before slicing. | 11. While the meat is standing, make a gravy by mixing together the flour and cold water and blending them into the remaining pan juices. | 12. Add a little extra stock to the pan if necessary. | 13. Cook until thickened and strain. | 14. Serve the sliced meat and gravy sprinkled with parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/3	cup		636.48	0.0	0.0	72.0
onion	1		sliced	60.0	14.01	1.65	0.15
garlic	3	cloves	sliced	13.41	2.9754	0.5724	0.045
beef eye	3		round	2026.4046	0.0	287.9127	89.3522
salt pepper				-	-	-	-
red wine	1/2	cup		-	-	-	-
beef stock	2	cups		342.72	37.3464	12.6504	16.1784
thyme	6	sprigs		-	-	-	-
bay leaf	2			-	-	-	-
oregano	3	sprigs		-	-	-	-
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
purpose flour	1	tablespoon		-	-	-	-
water	1/4	cup		0.0	0.0	0.0	0.0

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