Filter
Reset
Sort ByRelevance
Kelley W
Tuscan Beef
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Sprinkle the roulade with salt and pepper and fry in a frying pan around light brown in 1 tablespoon of olive oil.
-
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.
-
Place the meat in the pan with the vegetables and add the rosemary.
-
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.
-
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.
-
Remove the meat from the pan and keep it warm under aluminum foil. Boil the cooking liquid a little.
-
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.
-
Serve the meat in slices with the sauce.
-
Delicious with mashed potatoes with a dash of olive oil and possibly some spring onion.
-
25 minMain dishbutter, chicken breast, fine mustard, thyme, bunch onions, orange, dry white wine,chicken fillet with fresh thyme
-
25 minMain dishMacaroni, onion, traditional olive oil, paprika mix, cream cheese seasoning, fresh basil, grated pasta cheese,macaroni with creamy pepper sauce
-
20 minMain dishmie, oil, shawarma meat, Chinese coal, pak choi, ketjapmarinademanis, bean sprouts, fresh parsley,stir-fry dish with shawarma and bean sprouts
-
25 minMain dishOrganic kidney beans in pot, Organic red pepper, Organic tomato cubes in tin, naturally nice chili, Organic tortilla chips, Organic grated cheese, Organic crème fraîche,nacho dish with tomato cubes and grated cheese
Nutrition
385Calories
Sodium0% DV0g
Fat20% DV13g
Protein84% DV42g
Carbs3% DV9g
Fiber0% DV0g
Loved it