Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
513
Calories
27g
Protein
40g
Fat
5g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- ½ cup huckleberries
- 1 tablespoon minced shallot
- 1 teaspoon minced garlic
- 1 tablespoon olive oil
- ½ cup merlot or other red wine
- ¼ cup demiglace, (reduced beef stock)
- salt and pepper to taste
- 1 ounce butter
Directions
1
Sauté huckleberries, shallot and garlic in olive oil for 1 minute.
2
Add red wine and reduce by half.
3
Add demiglace.
4
Remove from heat and season with salt and pepper and butter.
Recipe sourced from
fandom