Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Madeira Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Chervil | 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 1/2 pounds lean boneless beef round steak, 1/3-inch thick
- 1/3 cup flour
- 1 1/2 teaspoons salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons vegetable oil
- 1/2 cup chopped onion
- 2 4-ounce cans sliced mushrooms and liquid
- 1 cup beef broth
- 1/4 teaspoon tarragon
- 1/4 teaspoon chervil
- 1/2 cup Madeira wine
- 3/4 cup half and half
- 3 cups hot cooked rice
- Chopped fresh parsley for garnish
- =
Directions
Have butcher tenderize steak. Cut into 1-inch squares. Dust with flour, salt and pepper. Reserve leftover flour mixture. Brown steak in oil about 5 minutes. Add onion, mushrooms and liquid, broth, tarragon and chervil. Cover and simmer 30 to 45 minutes or until meat is tender. Remove lid. Add wine and cook until liquid is reduced to half.
Blend remaining flour with cream. Add to meat mixture and cook until thickened, stirring constantly. Serve over beds of fluffy rice and garnish with parsley.