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Beef and Potatoes With Leftover Gravy

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)-
Carbohydrates (g)-
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Remove any vegetables from the gravy and reserve. | 2. In a large skillet, combine potatoes and gravy/broth. | 3. Bring to boil. | 4. Reduce heat to medium. | 5. Cover the pan tightly; keep it covered between steps to preserve the moisture. | 6. Simmer for 15-20 minutes, until potatoes are almost ready. | 7. Use this time to prepare your beef - chop (if using steak/roast) and clean off as much fat as possible. | 8. Remove potatoes to a bowl, taking care to leave the leftover liquid in the pan. | 9. Add wine and deglaze. | 10. Add beef, stirring to coat with the sauce. | 11. Reduce heat to medium-low, and simmer for 30 minutes | 12. Add potatoes back to the pan, stir. | 13. Simmer for another 10-15 minutes. | 14. (Add vegetables from the gravy - I had mushrooms in mine). | 15. Reduce heat to low, and simmer until ready to serve; add more broth/wine if the pan is too dry. | 16. Slice english cucumbers into 3-4" "sticks", and serve on the side. For a bit more bite, use pickles instead. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 1 chopped - - - -
    beef 2 cubes chopped - - - -
    gravy 2 cups - - - -
    red wine 2 tablespoons - - - -
    english cucumber 3 - - - -

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



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