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Ingredientes
- 2 tbsp. extra virgin olive oil
- 2 lbs. pot or possibly chuck roast
- 1 c. tawny port
- 1 c. Basic Brown Soup Stock
- 2 tbsp. flour
- 2 tbsp. butter
- 1/2 pound fresh mushrooms, minced
- 3 garlic cloves, crushed
- Salt & pepper to taste
- Parsley to garnish
Direcciones
- In a heavy metal casserole, heat the oil till smoking and brown the meat well on all sides. Add in the wine and simmer uncovered till the wine is reduced by half. Add in the beef stock and simmer, covered, for one hour.
- Meanwhile, in a small frying pan, prepare the roux (the flour and butter mix). Lightly brown the flour in the melted butter. When the meat has simmered for one hour in the wine and broth, add in the roux to the sauce, stirring to thicken. Add in the mushrooms, garlic, salt and pepper. Cover and simmer till very tender at least another 1/2 hour. Garnish with parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 361g | |
| Recipe makes 4 servings | |
| Calories 307 | |
| Calories from Fat 119 | 39% |
| Total Fat 13.54g | 17% |
| Saturated Fat 5.06g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 988mg | 41% |
| Potassium 533mg | 15% |
| Total Carbs 20.58g | 5% |
| Dietary Fiber 0.7g | 2% |
| Sugars 5.14g | 3% |
| Protein 26.43g | 42% |
