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Add a photoNapoleon's chef created this dish (using chicken) after a battle that Napoleon won against the English.
This recipe is crockpot friendly, or use a Dutch oven.
Serve with wide egg noodles or rice.
Ingredientes
- 4 lbs. chuck roast, cut into 1 inch cubes
- 2 tbs. olive oil
- Sauce:
- 1 cup chopped onion
- 1 cup chopped celery
- 2 cloves crushed garlic, or 1-2 tsp. powder
- 2 8 oz. cans petite diced tomatoes
- 2 tbs. tomato paste
- 1 cup Chablis or dry white wine
- 2 bay leaves
- 1 tsp. dry oregano
- 1/2 tsp. dry rosemary
- pinch of tarragon
- 1 lb. sliced mushrooms
- 2 tbs. butter
- 2 tbs. flour
- salt and pepper to taste
- garnish: chopped parsley
Direcciones
- Brown the meat in the oil, remove.
- Add onions, celery, saute until onions are translucent.
- Re-add the beef chunks, along with the rest of the sauce ingredients.
- Cover and simmer for 1 hour.
- Saute mushooms in butter, add flour.
- Stirring constantly, add the juices from the beef mixture.
- Pour the sauce back onto the beef mixture, simmer another 15 minutes.
- Sprinkle parsley on top before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 403g | |
| Recipe makes 8 servings | |
| Calories 613 | |
| Calories from Fat 271 | 44% |
| Total Fat 30.17g | 38% |
| Saturated Fat 10.84g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 158mg | 53% |
| Sodium 222mg | 9% |
| Potassium 1100mg | 31% |
| Total Carbs 8.64g | 2% |
| Dietary Fiber 1.4g | 5% |
| Sugars 2.67g | 2% |
| Protein 58.43g | 93% |
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