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Swiss Grison Beef Stew

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)185.6095
Energy (kCal)1894.8897
Carbohydrates (g)35.7883
Total fats (g)108.2007
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut out the main stem of the cabbage and discard the thick stems of the outer leaves. Wash well and boil for 5 minutes in salted water. | 2. Drain and reserve. | 3. Heat the butter in a heavy ovenproof casserole dish. | 4. Fry the bacon and onions for 2 to 3 minutes. Add bay leaves, salt, pepper and a pinch of Nutmeg. | 5. Cut meat into thick slices and place on the bacon and onion mixture. | 6. Add wine and beef stock. | 7. Bring to a boil and simmer for 1 hour. | 8. Add a layer of cabbage Leaves, cover tightly. | 9. Simmer very gently for another hour. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef brisket 1 1/2 1/2 1054.62 0.0 140.9789 50.1455
    cabbage 1 22.25 5.162000000000001 1.1392 0.08900000000000001
    margarine 1 tablespoon 101.37899999999999 0.1269 0.1269 11.3505
    bacon 8 ounces cooked cubed 512.5588 4.2864 36.1513 38.3966
    onion 1/2 cup sliced 32.0 7.472 0.88 0.08
    bay leaf 3 - - - -
    salt pepper - - - -
    nutmeg 1 pinch ground 0.7219 0.0678 0.008 0.0499
    red wine 1 cup - - - -
    beef stock 1 cup 171.36 18.6732 6.3252 8.0892

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



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