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    You are in: Home / Recipes / Beef With Red Wine and Pine Nuts Recipe
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    Beef With Red Wine and Pine Nuts

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    • on January 25, 2009

      Excellent. I did not know what to expect from this recipe but I was so pleased. This was easy to prepare. The meat was browned in 4 batches and the extra oil poured off the pan. Then I deglazed the pan with 1/4 cup of the wine before adding all the ingredients back into the pan. Cabernet Sauvignon was the wine I used. I had bought 4 - 3 ounce bags of shallots which contained 11 shallots. After cleaning and dividing there were 18 that weighed 12.5 ounces, 12 of them weighed 9 ounces. All 18 shallots were used. The aroma was wonderful as it cooked. After 1 hour the meat was tender so I added the pine nuts. I might have had 1/2 cup of sauce in the bottom of the pan which was so good with the hard roll dipped in it. Oh yes, the 12.5 ounces of shallots worked perfect. Served with roasted vegetables seasoned with Herbes de Provence and hard rolls. My daughter was turning her nose up at this because of the prunes and my son was going to eat a tuna sandwich. But I won, they tried it and LOVED it. So I'll be making this again, thank you for posting this delicious recipe. Made for *Bargin Basement 2009* game

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    Nutritional Facts for Beef With Red Wine and Pine Nuts

    Serving Size: 1 (561 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1143.2
    Calories from Fat 647
    Total Fat 71.9 g
    Saturated Fat 22.6 g
    Cholesterol 172.2 mg
    Sodium 189.6 mg
    Total Carbohydrate 45.1 g
    Dietary Fiber 5.7 g
    Sugars 24.2 g
    Protein 50.4 g

    The following items or measurements are not included:



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