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|Boiled beef||3⁄4 Pound (leftover)|
|Onions||2 , chopped|
|Dry white wine||1 Cup (16 tbs)|
|Light beef stock||1 Cup (16 tbs), heated|
|Chopped fresh parsley||1 Tablespoon|
|Mashed potatoes||4 Cup (64 tbs)|
|Melted butter||1 Tablespoon (adjust quantity as needed)|
Serving size: Complete recipe
Calories 4220 Calories from Fat 395
% Daily Value*
Total Fat 45 g68.8%
Saturated Fat 25.8 g129.1%
Trans Fat 0 g
Cholesterol 145.7 mg
Sodium 2206.1 mg91.9%
Total Carbohydrates 843 g280.9%
Dietary Fiber 90.9 g363.5%
Sugars 26.5 g
Protein 113 g225.3%
Vitamin A 47.9% Vitamin C 658%
Calcium 14% Iron 23.3%
*Based on a 2000 Calorie diet
Chop meat and set aside.
Heat butter in frying pan over medium heat. Add onions and cook 4 minutes.
Add meat and season well. Cook 4 minutes over medium heat. Add flour and mix well; cook 1 minute.
Add wine, beef stock and parsley. Mix and cook 15 minutes over low heat.
Transfer mixture to baking dish. Cover with mashed potatoes and sprinkle lightly with melted butter. Cook 20 minutes in oven.