Last modified on: November 6th 2011
Keywords for this recipe:Preparation | Cooking | Start to finish |
---|---|---|
45 min. | 4 hours | 4 hours 45 min. |
Whole recipe | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
2,575 Kcal or 10,781 Kj | 172 gr | 21 gr | 200 gr |
95 % | 49 % | 1 % | 22 % |
Per 100 g | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
212 Kcal or 888 Kj | 14 gr | 2 gr | 16 gr |
8 % | 4 % | <1 % | 2 % |
Beef : You can check-out other recipes which use it, like for example: Boeuf (beef) bourguignon, Beef braised in reduced red wine, How to cook red meat properly, Roast beef "like they do it in Santa Fe", Carbonnade, ... All | |
Red wine: You can check-out other recipes which use it, like for example: Marchand de vin sauce, Mushroom bourguignon, Two-stage beef chuck , Saucipain, Oxtail Parmentier, ... All | |
Sage: You can get more informations, or check-out other recipes which use it, for example: Herb salad, Feta and spinach brik pie, Rice à l'italienne, Upside-down Parmentier, Involtinis, ... All | |
Bayleaf: You can get more informations, or check-out other recipes which use it, for example: Polpete, Home-made doner kebab, Polenta parmentier, Rabbit civet "à la normande", Veal Chop With Assortment of Vegetables, ... All |
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