Photo: Jason Leung
Estimated Nutrition (whole recipe, rough)
1098
Calories
68g
Protein
54g
Fat
80g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Cottage Cheese | 1/2 cup (113g) 2% | 98 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Currant | 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
- =
- 1/2 cup dry red wine
- 1/4 cup teriyaki marinade
- 1 1/2 pounds beef sirloin steak, cut into thin strips
- 2 tablespoons butter or margarine
- 2 tablespoons currant or other tart red jelly
- 1 10-1/2-ounce can mushroom gravy
- 2 tart cooking apples, cored and sliced
- 1 1/2 cups slivered green peppers
- 3 cups hot cooked rice
- 2 eggs, beaten
- 1 1/2 cups cottage cheese
- 2 tablespoons grated Parmesan cheese
- 2 cups grated Cheddar cheese, divided
- =
Directions
1
Combine wine and teriyaki marinade; pour over steak. Set aside while preparing peppers and apples. Drain marinade from meat and reserve.
2
Saute meat in butter in large skillet over high heat until browned. Stir in jelly, gravy and marinade; bring to a boil. Top with apples and peppers. Cover and simmer 5 minutes. Serve over hot rice.
Recipe sourced from
fandom