Burgundy beef
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | smalls | Beef top loin steaks |
| 1 cm thick | ||
| 15 | millilitres | Butter |
| 15 | millilitres | Canola oil |
| 1 | medium | Yellow onion, sliced |
| Wgt: 269 g (9.5 oz) Cost: | ||
| 15 | millilitres | All-purpose flour |
| 150 | millilitres | Burgundy (or other red wine) |
| 150 | millilitres | Beef broth |
| 5 | millilitres | Sugar |
| 2 | millilitres | Ground black pepper |
Directions
Trim and discard any excess fat from steaks. In a large skillet, heat butter and oil over moderately high heat. Add the steaks and cook until they are well browned on both sides and cooked to the desired degree of doneness, about 5 minutes on each side for medium rare.
Transfer the steaks to a serving platter, cover, and keep them warm.
Add onion to the remaining drippings in the skillet; saute until soft, about 5 minutes. Add flour and stir until well mixed. Add Burgundy, broth, sugar, and pepper to the onion mixture; bring to a boil, stirring constantly. Continue cooking until thickened and bubbly, 2 to 3 minutes. Spoon the sauce over the steaks, and serve.
Makes 4 servings.
Analysis: Burgundy Beef Weight: 269 g (9½ oz.) Calorie Breakdown
======-----------------|----------25----------50----------75---------- 00 Protein 48% ####################### Carbohydrates 6% ### Fat-Total * 40% ################### Alcohol 6% ### *Saturated : 14⅗% ####### Mono Unsat: 17⅖% ######## Poly Unsat: 3⅗% ## Other/Missing 4⅕% ##
Ratios
======---------------------------------------------------------------- ~--- -- P:S (Poly/Saturated Fat) .246 : 1 Potassium
: Sodium 2.85 : 1 Calcium : Phosphorus .075 : 1 CSI (Cholesterol/Sat-fat Index) 13.9 : 1
Exchanges
======---------------------------------------------------------------- ~--- -- Bread .09 Vegetables .345 Lean Meat 5.54 Milk Fruit .116 Fat 1.78
Analysis: Burgundy Steak Divided by: 4 Water: 72%
Calories 412 Pantothenic .671 mg Protein 48½ g Vitamin C 1.76 mg Carbohydrates 5.74 g Vitamin D .05 mcg Fat - Total 17.7 g Vit E-Alpha E 1⅛ mg Saturated Fat 6½ g Calcium 30⅒ mg Mono Fat 7¾ g Copper .258 mg Poly Fat 1⅗ g Iron 5.71 mg Omega 3 FA .397 g Magnesium 59⅕ mg Omega 6 FA 1⅕ g Manganese .318 mg Cholesterol 147 mg Phosphorus 404 mg Dietary Fiber .585 g Potassium 741 mg Total Vit A 27⅕ RE Selenium 1.06 mcg A - Retinol 24⅒ RE Sodium 260 mg A - Carotenoi 3.02 RE Zinc 10.3 mg Thiamin-B1 .233 mg Complex Carbs 1⅔ g Riboflavin-B2 .488 mg Sugars 3.49 g Niacin-B3 7⅙ mg Mono-Sacchari 1.07 g Niacin Equiv. 6.85 mg Di-Saccharide 1.44 g Vitamin B6 .751 mg Alcohol 3.49 g Vitamin B12 4.49 mcg : Caffeine 0 mg Folate 22.9 mcg Water 193 g Analysis by Food Processor Plus v6.0 : By ESHA Research
: PO Box 13028
Salem, OR 97309-1028
Phone: 503-585-6242
: Fax: 503-585-5543
Submitted By FRED TOWNER On 12-31-94