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Kelley W
Tuscan Beef
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Ingredients
Directions
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Sprinkle the roulade with salt and pepper and fry in a frying pan around light brown in 1 tablespoon of olive oil.
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Take the meat out of the pan. Heat the rest of the olive oil in the frying pan and fry the bacon cubes, onion, garlic, fennel and carrot on a low setting for 5 minutes.
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Place the meat in the pan with the vegetables and add the rosemary.
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Heat the wine and pour over the meat. Cook with the lid on the pan 2 to 2.5 hours at the lowest setting until the meat is cooked.
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Put the tomatoes in boiling water for a moment, peel them and cut them into pieces. Add the wedges of tomato to the meat for the last half hour of the stew time.
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Remove the meat from the pan and keep it warm under aluminum foil. Boil the cooking liquid a little.
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Puree the vegetables with the cooking liquid to a smooth sauce or leave the vegetables whole. Season with salt and pepper and add the basil.
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Serve the meat in slices with the sauce.
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Delicious with mashed potatoes with a dash of olive oil and possibly some spring onion.
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Nutrition
385Calories
Sodium0% DV0g
Fat20% DV13g
Protein84% DV42g
Carbs3% DV9g
Fiber0% DV0g
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