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Ingredientes
- 2 tsp garlic, crushed
- 1/3 c. vinegar
- 1 tsp peppercorns
- 1 tsp salt
- 2 lb beef roast, cubed
- 1/2 c. veg. oil
- 4 Tbsp. margarine
- 1 tsp garlic, chopped
- 1/4 c. sliced onions
- 1 x (8-oz) can tomato sauce
- 1/3 c. white wine or possibly sherry
- 1 x bay leaf, crushed
- 1 x (4 1/(4-oz) can liverwurst
- 1 c. potato wedges
- 1 lrg bell or possibly sweet pepper, cut in strips Pepper to taste
Direcciones
- In a glass bowl, combine 2 tsp. garlic, vinegar, peppercorns and salt.
- Add in roast beef and marinate meat in refrigerator for 2-3 hrs.
- Drain marinated meat, reserving marinade. Heat veg. oil in a skillet.
- Brown beef, remove pan from heat and set aside.
- In another skillet over medium heat, combine margarine, garlic, onion and tomato sauce. Saute/fry about 5 min. Add in browned meat, wine, crushed bay leaf, water and reserved marinade. Bring to a boil, reduce heat and simmer till meat is tender. Then add in liverwurst and potatoes; cook till potatoes are done. Add in bell pepper and black pepper to taste and serve.
- Serves about 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 408g | |
| Recipe makes 4 servings | |
| Calories 835 | |
| Calories from Fat 548 | 66% |
| Total Fat 61.51g | 77% |
| Saturated Fat 11.76g | 47% |
| Trans Fat 2.79g | |
| Cholesterol 118mg | 39% |
| Sodium 1170mg | 49% |
| Potassium 1034mg | 30% |
| Total Carbs 13.35g | 4% |
| Dietary Fiber 2.8g | 9% |
| Sugars 4.77g | 3% |
| Protein 51.67g | 83% |
