Estimated Nutrition (whole recipe, rough)
Counts 14 of 16 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Apricot | 1 medium (35g) | 17 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Prune | 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
- =
- 1lb lean boneless steak
- 2 teaspoons vegetable oil.
- 1 1/3 cups chopped onion
- 3 cloves of garlic, finely chopped or minced
- 1 cup burgundy wine
- 1 cup water
- 1/2 cup pitted prunes, halved
- 1/4 cup dried apricots, cut into strips
- 1/4 cup raisins
- 6 green olives, finely chopped
- 1 bay leaf
- 1 1/2 teaspoons ground cumin
- 1 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/8 teaspoon ground red pepper
- =
Directions
Firstly, trim any fat off the steak and then cut into rough cubes.
Prepare the vegetables in the way stated above.
Use a medium-sized pan and heat 1 teaspoon of the oil. When hot, add the steak and cook until brown. Drain the steak of any excess oil and wipe the pan down.
Heat the rest of the oil in the same pan and add the onion and garlic, stirring on a medium heat for one minute.
Add the steak to the onion and garlic in the pan along with the rest of the ingredients. Bring to the boil.
Cover the pan and allow it to simmer on a low heat for 1-1/2 hours, or until steak is tender.
Remember to remove the bay leaf before serving the dish!
This recipe serves 4-5.