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Ingredientes
- 1/4 lb Butter
- 1/2 c. Flour
- 2 lb Lean stewing beef, 1" cubes
- 1/2 c. Tasso, chopped
- 1Â 1/2 c. Onions, minced
- 3/4 c. Celery, minced
- 1/2 c. Carrot, chop fine
- 3 cl Garlic, chopped
- 1Â 1/2 c. Tomatoes, peel, seed, chop
- 2 tsp Tomato paste
- 1 Tbsp. Worcestershire sauce
- 1 x Lemon, seed, chop fine including juice and skin
- 1 Tbsp. Fresh parsley, minced
- 1 tsp Dry leaf thyme
- 1Â 1/2 quart Beef stock
- 1 tsp White pepper
- 1Â 1/4 tsp Cayenne pepper
- 3 x Bay leaves
- 3 x Large eggs, hard-boil, chop
- Â Â Green onions, minced for garnish
- Â Â Sherry
Direcciones
- Heat butter in heavy sauce pan, brown beef cubes and remove. Add in flour and cook while stirring till roux is medium brown. Add in onions, celery, carrots and garlic and cook for 5 min till soft. Add in meat and all other ingredients except Large eggs, green onions and sherry. Stir to blend and simmer till meat is very tender, about 1-1/2 hrs, add in a little water if needed during cooking. Taste for salt and pepper and, if you like, Tabasco. Add in Large eggs and cook for 5 more min. Garnish with green onions and pass the sherry.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 416g | |
| Recipe makes 8 servings | |
| Calories 446 | |
| Calories from Fat 277 | 62% |
| Total Fat 31.02g | 39% |
| Saturated Fat 14.77g | 59% |
| Trans Fat 1.07g | |
| Cholesterol 186mg | 62% |
| Sodium 816mg | 34% |
| Potassium 674mg | 19% |
| Total Carbs 13.06g | 3% |
| Dietary Fiber 1.7g | 6% |
| Sugars 3.33g | 2% |
| Protein 27.32g | 44% |
