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Beef And Carrot Fry Up Recipe
|Butter||1⁄4 Cup (4 tbs)|
|White wine/Beef broth||1 Cup (16 tbs)|
|Ground beef||1 Pound|
|Worcestershire sauce||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 2368 Calories from Fat 1499
% Daily Value*
Total Fat 168 g258.2%
Saturated Fat 73.2 g366%
Trans Fat 0 g
Cholesterol 441 mg
Sodium 1144.1 mg47.7%
Total Carbohydrates 101 g33.8%
Dietary Fiber 19.2 g76.8%
Sugars 38.2 g
Protein 86 g172.6%
Vitamin A 1663.7% Vitamin C 117.2%
Calcium 40% Iron 76.2%
*Based on a 2000 Calorie diet
Trim, wash and cut leeks into 1/2 inch slices.
Melt half the butter in a skillet or saucepan and fry chopped carrots for 3 minutes.
Pour in white wine or broth, cover and cook over a low heat for 20 minutes.
Add the leeks, season with salt and pepper and cook for a further 15 minutes, or until tender.
Meanwhile, put beef in bowl and mix in salt and pepper with a fork.
Roughly shape mince into 1 inch pieces.
Melt remaining butter in another skillet and fry meat for about 15 minutes until lightly browned and no longer pink in the middle.
Stir from time to time.
Reduce any excess liquid in vegetable pan by boiling rapidly for a minute or two.
Add meat and sprinkle with Worcestershire sauce.
Serve from the pan, with creamy mashed potatoes and a green vegetable.