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    You are in: Home / Recipes / Boeuf Provencale Recipe
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    Boeuf Provencale

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 10 mins

    10 mins

    2 hrs

    Flatulus Maximus's Note:

    A tasty meal with beef and sauerkraut

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Dice the beef. Heat butter and olive oil in a Dutch oven and fry the meat quickly till brown.
    2. 2
      warm the cognac slightly and pour over the meat, light the fumes and let burn till flames disappear. Add slightly heated red wine, bring to the boil.
    3. 3
      Add salt and pepper to taste, add red pepper powder reduce heat, add all spices, cover the meat and let simmer on low heat till the meat is tender (about 2 hours).
    4. 4
      Let olives simmer with the meat for about 10 minutes.
    5. 5
      Serve with small round or diced cooked poatoes and sauerkraut, and a tomato salad.

    Ratings & Reviews:

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    Nutritional Facts for Boeuf Provencale

    Serving Size: 1 (262 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 414.5
     
    Calories from Fat 267
    64%
    Total Fat 29.6 g
    45%
    Saturated Fat 11.4 g
    57%
    Cholesterol 103.5 mg
    34%
    Sodium 320.8 mg
    13%
    Total Carbohydrate 4.6 g
    1%
    Dietary Fiber 1.2 g
    4%
    Sugars 0.9 g
    3%
    Protein 24.6 g
    49%

    The following items or measurements are not included:

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