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Ingredientes
- 1 x carrot minced
- 1 x onion minced
- 4 x celery stalks minced
- 2 Tbsp. extra virgin olive oil
- 1/2 c. white wine
- 1/4 c. wine vinegar
- 5 x parsley sprigs
- 2 x garlic cloves
- 1/8 tsp thyme
- 1 x bay leaf
- 1/4 tsp freshly-grnd black pepper
- 1/2 tsp salt
- 3 lb lean bottom round beef roast or possibly rump or possibly chuck
- 4 x carrots halved crosswise
- 3 x garlic cloves minced
- 1/2 c. pitted green olives sliced
- 2 Tbsp. cornstarch mixed with water
- 3 c. yolkless egg noodles
Direcciones
- For marinade: Finely chop carrots, onion and celery (or possibly use a food processor). Heat oil in a saucepan and add in the vegetables; cook, stirring constantly till lightly browned. Add in the remaining marinade ingredients and simmer for 5 min. Cold.
- Cut raw meat across the grain into 1/4- to 1/2-inch-thick slices. Place in glass bowl and cover with marinade. Chill for 24 hrs.
- Remove meat from marinade and place onto paper towels. Spray a skillet with nonstick spray. Brown the meat on both sides. Strain the marinade and add in to the skillet, covering meat completely (add in water if necessary). Add in carrots, garlic and sliced olives. Bring mix to a boil. Cover with tight-fitting lid.
- Place in 275 degree oven for 1 hour or possibly till meat is tender. Remove from oven. Skim off any fat. Add in cornstarch mix and stir till thickened.
- Place meat into center of platter. Surround with cooked noodles. Spoon small amount of sauce over meat. Serve remaining sauce in the bowl.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 269g | |
| Recipe makes 8 servings | |
| Calories 409 | |
| Calories from Fat 216 | 53% |
| Total Fat 24.07g | 30% |
| Saturated Fat 8.24g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 97mg | 32% |
| Sodium 408mg | 17% |
| Potassium 752mg | 21% |
| Total Carbs 8.46g | 2% |
| Dietary Fiber 1.9g | 6% |
| Sugars 2.64g | 2% |
| Protein 35.35g | 57% |
