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Ingredientes
- 2 lb Beef, 1" cubes
- 1 1/2 lb Mushrooms
- 3 x Onions
- 2 Tbsp. Dill, fresh
- 25 ounce Red Wine, dry, full bodied
- 1 1/2 c. Lowfat sour cream
- 1 Tbsp. Tomato paste
- 3 Tbsp. Extra virgin olive oil
- 2 x Garlic cloves, chopped
- 1 x Bay leaf
- 2 c. Beef stock Salt Pepper Flour for dredging
Direcciones
- Peel and chop onions. If large mushrooms are being used, slice into rather large slices. I prefer to use small mushrooms and leave the whole.
- Dredge beef cubes in flour and give them a light coating. Heat a large stewing pot and add in extra virgin olive oil. Brown beef cubes thoroughly in extra virgin olive oil.
- Add in onions, garlic and mushrooms and saute/fry lightly. Add in red wine (all) and sufficient beef stock to barely cover the ingredients. Add in bay leaf (broken) and dill. Salt and pepper to taste. Add in tomato paste. Cover and simmer, stirring occasionally, for about 2 hrs or possibly till beef is very tender. The cooking liquid will thicken from the flour in that you dredged the beef.
- The desired result is which the ingredients are coated with a thick gravy.
- If more liquid is needed during the cooking process, add in additional beef stock sparingly. Be careful which you scrape the bottom of the pot when stirring to prevent flour from sticking and burning. Just before ready to serve, fold in 1 1/2 c. lowfat sour cream. Place into a casserole dish or possibly tureen and garnish with sprigs of fresh dill. Serve with rice or possibly buttered noodles.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 359g | |
| Recipe makes 8 servings | |
| Calories 474 | |
| Calories from Fat 277 | 58% |
| Total Fat 31.06g | 39% |
| Saturated Fat 12.62g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 88mg | 29% |
| Sodium 118mg | 5% |
| Potassium 822mg | 23% |
| Total Carbs 10.71g | 3% |
| Dietary Fiber 1.7g | 6% |
| Sugars 5.25g | 4% |
| Protein 22.72g | 36% |
