Ragout Of Beef With Prunes
|Beef stock||1 Pint (600 ml)|
|Braising steak||1 1⁄2 Pound, cubed (675 g)|
|Seasoned flour||1 Ounce (25 g)|
|Oil||2 Fluid Ounce (50 ml)|
|Tomato puree||15 Milliliter (1 tablespoon)|
|Tomatoes||5 , skinned|
Bring the stock to the boil, pour over the prunes and soak for about 12 hours.
Coat the beef cubes with the seasoned flour.
Heat the oil in a saucepan.
Add the beef and fry for 5 to 8 minutes or until it is evenly browned.
Strain the stock from the prunes and add to the meat.
Bring to the boil and cook, stirring occasionally, until the liquid has thickened.
Add the tomato puree, about six finely chopped prunes and the bay leaves.
Cover the saucepan and simmer for 1 3/4 hours.
Add the rest of the prunes and cook for 15 minutes.
Stir in the tomatoes and cook for another 15 minutes.
Remove the bay leaves.
Serving size: Complete recipe
Calories 2184 Calories from Fat 1083
% Daily Value*
Total Fat 122 g187%
Saturated Fat 32.2 g160.9%
Trans Fat 0 g
Cholesterol 300 mg100%
Sodium 1347.8 mg56.2%
Total Carbohydrates 100 g33.4%
Dietary Fiber 14.1 g56.3%
Sugars 47 g
Protein 170 g339.5%
Vitamin A 117.7% Vitamin C 135.1%
Calcium 15.5% Iron 33.7%
*Based on a 2000 Calorie diet