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Carne Estufada (Azorean Beef Casserole)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.2559
Energy (kCal)352.0255
Carbohydrates (g)25.3307
Total fats (g)0.1928
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine salt, pepper, crushed garlic, vinegar, wine and bay leaf and marinate the meat overnight. | 2. In a saucepan, brown the meat in cooking oil. Add the marinade plus tomato puree and onion. Cover and cook over a low heat for 2 hours or until tender. | 3. Turn the meat several times whilst cooking and add more wine if necessary. Serve sliced with sauce from the pan. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef - - - -
    rump steak 2 1/4 - - - -
    onion 1 64.0 14.944 1.76 0.16
    bay leaf 1 - - - -
    garlic clove 4 - - - -
    white wine 12 ounces 278.959 8.845 0.2381 0.0
    salt pepper - - - -
    cooking oil - - - -
    tomato puree 1 tablespoon 5.9375 1.4031 0.2578 0.0328
    vinegar 1 tablespoon 3.1289999999999996 0.1386 0.0 0.0

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



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