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Hammelsragout - Mutton Stew

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1010.7414
Energy (kCal)16534.2516
Carbohydrates (g)3454.1249
Total fats (g)147.2698
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Season meat with pepper, salt, thyme and rosemary. | 2. Brown meat on all sides on a strong heat. | 3. Add chopped cloves of garlic, and sprinkle with the sieved flour. | 4. Constantly turning brown the meat. | 5. Add the peeled tomatoes. | 6. Pour over the red wine, water and stock. | 7. Cover and leave to simmer 1 hour. | 8. In a small bowl mix butter, garlic, shallot, onion, parsley, pepper and salt. | 9. Shortly before serving fold in the herb butter. | 10. If necessary thicken the sauce with a 'beurre manie'. | 11. Serve with white beans and boiled potatoes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    stewing mutton 1 kg 889.4927 0.0 197.8871 4.9971
    flour 1 tablespoon 36.1425 7.9128 0.5876 0.1402
    butter 1 tablespoon 85.5 3.9285 2.6715 7.2
    pepper - - - -
    garlic clove 2 889.4927 0.0 197.8871 4.9971
    tomato 250 peeled 15517.2414 3440.7796 809.5952 134.9325
    red wine 1/4 - - - -
    broth 1/2 5.875 1.504 0.0 0.0
    water 1/4 0.0 0.0 0.0 0.0
    butter 250 85.5 3.9285 2.6715 7.2
    garlic - - - -
    salt pepper 889.4927 0.0 197.8871 4.9971

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



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