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Ingredientes
- 2 lb Beef rolled rump roast*
- 1/4 c. All-purpose flour
- 2 Tbsp. Extra virgin olive oil
- 2 Tbsp. Vegetable oil
- 1 x Clove garlic
- 1 1/4 c. Dry red wine
- 1 1/2 c. Water
- 1/2 sm bay leaf
- 1 1/4 tsp Salt
- 2 sprg parsley
- 3 slc bacon,diced
- 18 sm white onions
- 3 Tbsp. Tomato paste
- 1/2 tsp Dry thyme leaves
- 1/4 tsp Grnd pepper
- 2 Tbsp. Butter or possibly margarine
- 18 sm mushroom caps
Direcciones
- Heat oven to 325'. Coat beef cubes with flour. Heat oil in Dutch oven.
- Brown beef cubes in warm oil. Add in garlic; cook 1 minute. Remove garlic and fat. Add in wine and sufficient water to just cover the meat. Stir in bay leaf, salt and parsley. Cover and bake 2 hrs.
- Fry bacon just till lump. Add in onions; cook till light brown. Stir bacon and onions into beef cube mix. Cover andb ake till beef cubes are tender, about 40 min.
- Stir in tomato paste, thyme and pepper. Cover and bake 10 min. Heat butter in 6-inch skillet. Cook and stir mushrooms in butter till tender; arrange on top.
- *NOTE: Beef bottom round or possibly boneless chuck eye can be substituted for the beef rolled rump roast.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 445g | |
| Recipe makes 5 servings | |
| Calories 399 | |
| Calories from Fat 211 | 53% |
| Total Fat 23.8g | 30% |
| Saturated Fat 6.82g | 27% |
| Trans Fat 0.14g | |
| Cholesterol 24mg | 8% |
| Sodium 854mg | 36% |
| Potassium 675mg | 19% |
| Total Carbs 31.31g | 8% |
| Dietary Fiber 5.0g | 17% |
| Sugars 11.79g | 8% |
| Protein 6.88g | 11% |
