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Beef And Mushroom Post Roast Recipe
|Salt pork||3 Ounce (75 Gram)|
|Oil||15 Milliliter (1 Tablespoon)|
|Braising beef||3 1⁄2 Pound (1.5 Kilogram)|
|Button mushrooms||4 Ounce|
|Canned red wine cook in sauce||13 1⁄4 Ounce (1 Can / 376 Gram, Homepride)|
|Chopped parsley||15 Milliliter (1 Tablespoon)|
Serving size: Complete recipe
Calories 4104 Calories from Fat 2189
% Daily Value*
Total Fat 243 g373.3%
Saturated Fat 98.3 g491.6%
Trans Fat 3.2 g
Cholesterol 1130.1 mg
Sodium 4362.3 mg181.8%
Total Carbohydrates 105 g35%
Dietary Fiber 1.6 g6.5%
Sugars 8.1 g
Protein 356 g711.7%
Vitamin A 185.7% Vitamin C 107.8%
Calcium 27.4% Iron 229.5%
*Based on a 2000 Calorie diet
Add the oil and set over a high flame until the fat is rendered.
Cut the beef into 5 cm/2 inch cubes.
Add the meat to the oil and brown on all sides.
Pour the Red Wine Cook-in-Sauce over, cover tightly and simmer for 2 hours.
Meanwhile peel the shallots.
Wipe the mushrooms and trim the stalks.
Melt the butter in a heavy pan and cook the shallots and mushrooms gently for 10 minutes.
Add them to the casserole 15 minutes before the end of the cooking time.
Sprinkle with chopped parsley and serve.