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Sherry-Garlic Beef and Mushrooms

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)177.7977
Energy (kCal)2239.4717
Carbohydrates (g)-
Total fats (g)164.651
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place parsley and peeled garlic in food processor and chop. | 2. Heat a large, heavy skillet over high heat. | 3. To the hot skillet, add about 2 tablespoons extra-virgin olive oil. | 4. Add meat and sear the pieces on all sides to brown it evenly. | 5. Add half of the garlic and parsley mixture to the pan and stir to distribute evenly. | 6. Season meat with salt and pepper. | 7. Add 1/2 cup sherry and stir to deglaze the pan. | 8. Transfer to a serving dish and cover with loose foil to keep warm. Return pan to heat. | 9. Repeat the same process with the mushrooms: add extra-virgin olive oil to the pan. | 10. Add mushrooms, cook 3 or 4 minutes to char edges and soften, add parsley and garlic, then salt and pepper, then sherry. | 11. Reduce sherry while scraping up pan drippings. | 12. Pour over meat in serving dish. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    parsley leaf 1/2 cup - - - -
    garlic clove 8 - - - -
    extra virgin olive oil 1/4 cup - - - -
    beef tenderloin 2 lbs trimmed cut 2239.4717 0.0 177.7977 164.65099999999998
    salt pepper - - - -
    mushroom cap 20 - - - -
    sherry 1 cup - - - -

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



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