Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
562
Calories
31g
Protein
30g
Fat
37g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Yellow Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 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
- =
- 2 lbs ground beef
- 1 tablespoon olive oil
- 1 1/2 cups thinly sliced onions
- 1 clove garlic, minced
- 1 1/2 cups thinly sliced red bell peppers
- 1 1/2 cups thinly sliced yellow bell peppers
- 1 cup minced carrots
- 1/2 cup dry white wine
- 2 tablespoons balsamic vinegar
- 1/8 teaspoon fresh ground pepper
- 1 (14.5 ounces) can stewed tomatoes, undrained
- 1 (8 ounces) can tomato sauce
- 2 bay leaves
- salt
- =
Directions
1
Brown beef and remove from pan, draining excess fat.
2
Saute onion and garlic in olive oil until soft; add bell peppers and carrot and saute 4-5 more minutes.
3
Return beef to pan and stir in next six ingredients (wine through bay leaves).
4
Bring to boil, then reduce heat, cover, and simmer 15 minutes, stirring occasionally.
5
Remove bay leaves and add salt to taste; serve over hot brown rice.
Recipe sourced from
fandom