Photo: Priscilla Du Preez
Estimated Nutrition (whole recipe, rough)
2055
Calories
136g
Protein
78g
Fat
194g
Carbs
Counts 25 of 26 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 25 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Bison | 100g cooked | 143 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Parsnip | 1/2 cup (78g) | 55 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/3 cup all purpose flour
- 1 tablespoon Hungarian sweet paprika
- 1 1/2 teaspoons coarse kosher salt
- 1 teaspoon freshly ground black pepper
- 3 1/2 pounds bison or beef short ribs or 2 1/2 pounds boneless chuck, cut into 2-inch cubes
- 1/3 pound rindless slab bacon, cut crosswise into 1/2-inch-thick slices
- 2 tablespoons (or more) olive oil
- 1 cup chopped onion
- 1/2 cup peeled chopped carrot
- 1/2 cup chopped celery
- 3 garlic cloves, chopped
- 2 cups dry red wine (such as Syrah)
- 2 2/3 cups low-salt chicken broth
- 1 cup canned crushed tomatoes
- 2 bay leaves
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh sage
- 10 ounces pearl onions
- 1 1/2 cups 3/4-inch cubes peeled parsnips
- 12 baby turnips, trimmed, peeled
- 2 to 2 1/4 pounds russet potatoes, peeled, quartered
- 3/4 cup whole milk
- 1/2 cup (1 stick) unsalted butter
- 1/3 cup heavy whipping cream
- 1 teaspoon coarse kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 large egg, beaten to blend
- 1 large egg
- 1 tablespoon water
- 1 cup finely grated Parmesan cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes