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Beef & Baby Spuds With Tomato Olive Ragout

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)119.77
Energy (kCal)1605.1833
Carbohydrates (g)0.6892
Total fats (g)123.5761
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a sauce pan, cook potatoes until fork tender. | 2. Meanwhile, season steaks with salt and pepper. Heat 12 inch skillet over medium heat; add 1 tablespoons of oil. Add steaks and cook 3 to 4 minutes per side. Transfer to a platter and cover. | 3. In the same skillet, cook tomatoes and garlic in 1 tsp of oil until softened. Stir in olives and oregano; cook for 3 minutes more. | 4. In a separate nonstick skillet over medium high heat, cook potatoes in 2 teaspoons of hot oil for 4 minutes. Season with salt and pepper. | 5. Serve steaks and potatoes with sauce. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    yukon gold potato 1 halved quartered 201.7333 0.0 44.88 1.1333
    beef steak 16 ounces 1400.8 0.0 74.8 122.4
    cherry tomato 8 ounces 201.7333 0.0 44.88 1.1333
    garlic clove 3 sliced 201.7333 0.0 44.88 1.1333
    green olive 3/4 cup pitted chopped 201.7333 0.0 44.88 1.1333
    oregano 1 teaspoon 2.65 0.6892 0.09 0.0428

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



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