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Veal & Red Bell Pepper Stew - Le Trinquet Restaurant, Basque

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)137.6734
Energy (kCal)1805.5622
Carbohydrates (g)16.1548
Total fats (g)129.1569
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil in heavy large skillet over high heat. | 2. Add onion and saute 4 minutes. Add veal and cayenne pepper. Season with salt. Saute until veal and onion are brown, about 10 minutes. | 3. Reduce heat. Add red bell peppers. Cover and cook until veal is tender, stirring occasionally and adding broth or stock as needed to prevent sticking, about 20 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    onion 1 sliced 60.0 14.01 1.65 0.15
    veal meat 2 2/3 lb cut 1427.3312 0.0 124.831 99.3084
    cayenne pepper 1/4 teaspoon 1.431 0.2548 0.054000000000000006 0.0777
    red bell pepper 4 cored seeded cut - - - -
    chicken broth 1 cup low sodium 78.12 1.89 11.1384 2.6208

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



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