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James Grandin
Ribeye steak with red wine sauce
Ribeye steak with red wine sauce, steam vegetable and mashed potatoes.
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Ingredients
Directions
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Heat the puree according to the instructions on the package.
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Chop the onion. Clean the mushrooms with kitchen paper and cut into slices.
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Heat the margarine in a wok. Stir fry the vegetables 6 min.
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Heat the margarine in a large frying pan with a thick bottom and fry the steak according to the instructions on the packaging.
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Remove the steak from the pan and keep warm under aluminum foil. Bake in the remaining fat the onion with the mushrooms for 4 min. Finish with the wine.
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Season with the herbs (from the packaging of the meat).
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Slice the steak into slices, spread over plates and add the sauce. Serve with the puree and vegetables.
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Nutrition
500Calories
Sodium3% DV80mg
Fat34% DV22g
Protein62% DV31g
Carbs14% DV42g
Fiber4% DV1g
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