Photo: Kevin McCutcheon
Estimated Nutrition (whole recipe, rough)
507
Calories
30g
Protein
28g
Fat
37g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Butter | 1 tbsp (14g) | 102 |
| Grape Wine | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| 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
- 400-500 g tenderloin, short loin or rump of beef
- 2 onions
- 2 pickled cucumbers
- 2 tblsp tomato puree
- a cupful grape wine
- 2 or 3 tblsps butter
- Clove of garlic
- Salt to taste
Directions
1
Chopped parsley wash the meat. Remove the tendons and cut into small pieces.
2
Add finely cut onion and saute in butter.
3
Transfer to a shallow saucepan.
4
Add tomato puree, peeled and sliced pickled cucumbers, clove of garlic, salt , wine and two or three tablespoonful of meat stock.
5
Cover with a lid and slimmer for 30 to 40 minutes.
6
Serve sprinkled with the chopped parsley.
7
Category:Georgian Recipes
8
Category:Georgian Meat Dishes
Recipe sourced from
fandom