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Rachael Ray's Sunday Beef for Weeknight

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)179.3921
Energy (kCal)1829.329
Carbohydrates (g)142.1806
Total fats (g)59.5479
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat a deep, heavy bottomed skillet over high heat, then add 1 Tablespoons extra virgin olive oil. | 2. Season meat with salt and pepper, then caramelize the meat 2 minutes on each side. | 3. Cut leek lengthwise, then cut into 1/2 inch slices across. | 4. Wash under running water in colander, separating all the layers, drain well. | 5. Remove steaks from pan and reduce heat to medium high. | 6. Add butter to the pan and the leeks, garlic, carrot, celery and potatoes. | 7. Season veggies with salt and pepper. | 8. Add thyme and bay leaves. | 9. Saute veggies 10 minutes. | 10. Add flour, cook 1 minute. | 11. Whisk in red wine and reduce 1 minute. | 12. Whisk in broth and bring to a bubble. | 13. Stir in jelly. | 14. Slide meat into pan. | 15. Simmer over medium heat 1 to 10 minutes. | 16. (After cooking the steaks, and letting them rest a few minutes, I cube the meat. | 17. We serve this stew-style in big shallow bowls. | 18. It's easier for us to have the meat cubed into bite sized portions.). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    extra virgin olive oil 2 tablespoons - - - -
    beef sirloin 24 ounces cut 891.324 0.0 150.3004 27.7603
    salt pepper - - - -
    leek 1 trimmed 54.29 12.5935 1.335 0.267
    butter 2 tablespoons cut 171.0 7.857 5.343 14.4
    garlic clove 3 smashed - - - -
    carrot 1 52.48 12.2624 1.1904 0.3072
    celery rib 2 chopped - - - -
    red potato 1 lb quartered 317.515 72.1213 8.5729 0.635
    thyme 4 sprigs - - - -
    bay leaf 2 - - - -
    purpose flour 2 tablespoons - - - -
    red wine 1 cup - - - -
    beef stock 2 cups 342.72 37.3464 12.6504 16.1784
    red currant jelly 1 tablespoon - - - -

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



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