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澳大利亞蔬菜燉牛肩
TM6

澳大利亞蔬菜燉牛肩

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Ingredients

  • 70 克 橄欖油
  • 3 粒 蒜頭
  • 500 克 小牛肩胛肉,去骨 ,切方塊 (3公分) (預先用廚房紙巾擦乾)
  • 100 克 白酒
  • 150 克 洋蔥 ,切半或4等分
  • 10 克 麵粉
  • 70 - 80 克 生火腿, 切塊
  • 1 大匙 紅椒粉
  • 400 克 肉類高湯
  • 1 塊 蔬菜高湯塊 (可用於0.5公升)
  • 600 - 700 克 冷凍綜合蔬菜
  • 4 顆 水煮蛋 ,切4等分

Nutrition
per 1 人份
Calories
2557 kJ / 611 kcal
Protein
41.8 g
Carbohydrates
13.8 g
Fat
28.7 g
Saturated Fat
11.5 g
Fibre
5.3 g
Sodium
1026.1 mg

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