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Ingredientes
- 2 tbsp. butter
- 2 tbsp. extra virgin olive oil
- 1 clove garlic, chopped
- 1/2 c. scallions, minced
- 1/2 lbs. stew meat, cut into cubes
- Salt, pepper and flour
- 1 c. dry white wine
- 3/4 c. beef stock
- 3 tomatoes, peeled and minced
- 3 carrots, cut into 1 inch slices
- 1/2 c. sliced celery
- 3 sm. zucchini, cut into 1 inch slices
- 1/4 c. minced pitted black olives
Direcciones
- Heat butter and oil in Dutch oven. Saute/fry garlic and scallions till golden brown. Sprinkle meat with salt and pepper and dredge in flour. Brown meat on all sides in warm oil. Add in wine, beef stock, tomatoes, celery and carrots. Simmer covered, stirring occasionally 1 1/2 hrs or possibly till meat is tender. Add in zucchini and cook 10 min. Add in olives. Serve with egg noodles.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 252g | |
| Recipe makes 6 servings | |
| Calories 254 | |
| Calories from Fat 169 | 67% |
| Total Fat 18.97g | 24% |
| Saturated Fat 4.86g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 210mg | 9% |
| Potassium 442mg | 13% |
| Total Carbs 11.11g | 3% |
| Dietary Fiber 2.3g | 8% |
| Sugars 3.77g | 3% |
| Protein 4.39g | 7% |
