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蘑菇燉牛肉
TM6

蘑菇燉牛肉

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Ingredients

  • 100 克 綜合香料蔬菜 (爆香用) (例如芹菜、紅蘿蔔、洋蔥),切小塊
  • 2 枝 新鮮百里香 ,取葉
  • 40 克 橄欖油 ,多備一點煎肉用
  • 500 克 牛肉 ,去骨,整塊
  • 150 克 新鮮蘑菇 ,切片
  • 2 片 乾燥月桂葉
  • 25 克 高湯醬 ,蔬菜高湯醬或肉高湯醬
  • 25 克 蕃茄泥
  • 80 克 紅葡萄酒
  • 80 克 水
  • 新鮮巴西利 ,擺盤用

Nutrition
per 1 人份
Calories
1376.8 kJ / 344 kcal
Protein
27.8 g
Carbohydrates
8.1 g
Fat
21.5 g
Saturated Fat
6.8 g
Fibre
2.5 g
Sodium
75 mg

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