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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Swiss

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. if the cut of meat you are using is an inexpensive cut it is a good idea to liberally shake some meat tenderizer on it. since meat tenderizer is so salty be sure to take this into account when later seasoning the dish. | 2. next dredge the meat in a little flour and brown it in a touch of oil. this is completely optional and if you are on a low-cal diet it's okay to use a non-stick pan and no oil or flour. it does taste better browned in the oil though. | 3. take the meat out and put on a plate. in the same pan add the onions, and garlic and brown a little. then return the meat to the pan, add the tomatoes and the peppers, a touch of worchestershire sauce and a little basil, or whatever spices you may enjoy. | 4. simmer for about a half an hour. the sauce should still be relativly runny and is great served on a bed of rice or whole wheat pasta. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
steak	6		cut	3345.6076	0.0	588.6093	92.2082
tomato	1	can	diced crushed	62.068999999999996	13.7631	3.2384	0.5397
onion	1		chopped	64.0	14.944	1.76	0.16
green pepper	1			29.8	6.9136	1.2814	0.2533
garlic clove	1/2		chopped	-	-	-	-
meat tenderizer				-	-	-	-
basil				-	-	-	-
worcestershire sauce				-	-	-	-
flour				-	-	-	-

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