Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lard | 1 tbsp (12.8g) | 115 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Meat | 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
- 3 lbs/1,5 kg lean meat,
- 1 onion,
- 2-3 garlic cloves,
- 1 medium carrot,
- 1 cup wine,
- 2 tablespoons lard,
- salt, pepper,
- 1 teaspoon paprika
Directions
Brown the meat a little on all sides, using hot lard.
Add a halved carrot, an onion, salt, garlic, pepper, wine and warm water to cover the meat.
Cover and let boil until the meat is tender and there are only 2-3 tablespoons of liquid left.
Remove the carrot, onion and garlic, sieve them and add them back to the pot.
Add one tablespoon of tomato paste, 2-3 tablespoons of water and let come to another boil, turning the meat on all sides.
Slice the meat, pour the sauce on top and serve with potatoes, boiled rice or boiled vegetables.
Pour some melted butter on top of the side dish.
Category:Romanian Recipes
Category:Romanian Meat Dishes