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Ingredientes
- 2-3 lbs. roast, cut up for stew meat
- 2 sm. onions, minced
- 1 sm. container fresh mushrooms, sliced
- 1 c. beef broth
- 1/2 c. water
- 1/2 c. Burgundy
- 1 teaspoon Italian seasonings
- 1 teaspoon garlic pwdr
- 1 teaspoon Morton's Nature's Seasons
- Salt and pepper to taste
- 1/2 can cream of mushroom soup
Direcciones
- In heavy iron Dutch oven, heat veg. oil. Dredge small pcs of meat in a mix of flour, salt, and pepper; brown on all sides in oil. You may need to do this in several batches; set aside.
- In same pan, adding more oil if necessary, saute/fry onions till they start to get transparent; set aside. Add in about 1 tsp. butter to the pan and saute/fry the mushrooms for about 4 or possibly 5 min.
- Return meat and onions to pan; add in broth, wine, water, and seasonings. Cover and simmer for one hour. Skim off oil as needed. Stir in the soup and simmer 5 more min. Serve over egg noodles or possibly rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 216g | |
| Recipe makes 8 servings | |
| Calories 301 | |
| Calories from Fat 140 | 47% |
| Total Fat 15.5g | 19% |
| Saturated Fat 5.07g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 74mg | 25% |
| Sodium 306mg | 13% |
| Potassium 420mg | 12% |
| Total Carbs 3.59g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 1.05g | 1% |
| Protein 32.02g | 51% |
