Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black 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 |
| Water | not in our table | 0 |
| Capsicum | 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
- =
- 675g/1 ½ lb Beef Steak (e.g. rump, sirloin)
- 3 Bay Leaves
- Water or Stock
- 2 tbsp Oil
- 1 Onion, chopped
- 4 Garlic Cloves, chopped
- 1 Green Capsicum (Sweet Pepper), deseeded and chopped
- 6 Tomatoes , chopped
- Salt
- ½ teasp Wine Vinegar
- 1 tbsp Adobo
- =
Directions
Place meat in a large saucepan together with the bay leaves, cover with water or stock, bring to the boil then reduce the heat and simmer for about 30 minutes or until very tender.
Remove the beef from the pan and when cool enough to handle, shred into pieces.
Heat the oil in a large saucepan, add the onion and garlic and sauté for 5 minutes until softened.
Add the peppers, tomatoes, salt, vinegar, adobo and shredded meat, mix well and bring to the boil.
Reduce the heat, cover and simmer for about 30 minutes.