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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Toss the beef with some flour to lightly coat. | 2. Brown the pieces in the butter, fishing them out of the pot with a slotted spoon and setting them aside as they're done. | 3. Slice the onions into rounds and brown them in the same pot, add a ladle of broth (I would guess about 1/2 cup) and scrape the bottom of the pot and simmer until the broth has evaporated. | 4. Add the meat and the spices, salt and sugar if you like. Then add the wine, bring it all to a boil, reduce the heat to a slow simmer, and cook covered, adding more broth as necessary to keep it from drying out for about an hour. | 5. When it is done cooking, dust with a grinding of pepper and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	2		cubed lean	1060.8024	0.0	209.1685	24.3894
butter	1/4	cup	unsalted	342.0	15.714	10.686	28.8
onion	2			88.0	20.548000000000002	2.42	0.22
clove	3	cloves		-	-	-	-
nutmeg	1/8	teaspoon	ground	1.4438	0.1355	0.0161	0.0999
cinnamon	1/8	teaspoon	ground	-	-	-	-
sugar	1/8	teaspoon		2.2942	0.5738	0.0	0.0
flour				-	-	-	-
beef broth				-	-	-	-
red wine	2	cups		-	-	-	-
salt pepper				-	-	-	-

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