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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Dutch

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Season meat lightly w/salt & pepper. | 2. Heat the butter & oil in a Dutch oven. Saute the onions & garlic till the onion is transparent. | 3. Add the meat & brown it lightly. Stir in the flour & saute to a nut-brown color. | 4. Add gingerbread cubes, cloves, bay leaves, basil & cumin. Mix well. | 5. Add stock, tomato puree, red wine & vinegar. Cover & simmer for 1 1/2 hrs over low-heat. | 6. Serving Suggestions: Add a little Tobasco or Worcestershire sauce if a more pungent flavor is desired. Serve w/boiled rice or buttered noodles + braised cabbage or red beans. | 7. NOTE: While the recipe calls for a rib steak, I would be more inclined to use sirloin, round or even Swiss steak w/the extended cooking time to tenderize. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rib	1 1/4	lb	boned cut used	1553.58	0.0	99.2817	125.1369
salt pepper				-	-	-	-
butter	3	ounces		484.785	22.2746	15.1474	40.824
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	4		quartered	240.0	56.04	6.6	0.6
garlic clove	1		chopped	-	-	-	-
flour	2	ounces		207.5183	45.4329	3.3736	0.8051
gingerbread	2	slices	firm-textured thick-sliced cut	-	-	-	-
clove	2	cloves		-	-	-	-
bay leaf	2			-	-	-	-
basil	1/2	teaspoon		0.1016	0.0117	0.0139	0.0028
cumin	1/4	teaspoon	ground	1.9688	0.2323	0.0935	0.1169
beef stock	2	pints		-	-	-	-
tomato puree	1	tablespoon		5.9375	1.4031	0.2578	0.0328
red wine	1	tablespoon		-	-	-	-
vinegar	1	tablespoon		3.1289999999999996	0.1386	0.0	0.0
worcestershire sauce				-	-	-	-
tabasco sauce				-	-	-	-

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