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Ingredients
- 3/4 lb beef chuck roast Salt, pepper Oil
- 2 slc bacon
- 1 med onion, minced
- 2 x quarter-size pcs ginger, chopped
- 1/2 lb sliced mushrooms
- 1/4 c. madeira
- 3/4 c. beef broth
- 2 Tbsp. soy sauce
- 1 tsp sesame oil
- 2 x green onions, in 1- and 1/4 inch lengths
- 1/2 c. thinly sliced carrots, cut on the diagonal
Directions
- Cut beef into 1 inch cubes and season with salt and pepper. Heat a film of oil in a heavy soup kettle. Brown beef on all sides over medium-high heat.
- Remove with a slotted spoon and set aside.
- Cook bacon in kettle till crisp. Remove bacon. Saute/fry onion and ginger in bacon drippings till onion is limp. Return beef to kettle.
- Add in mushrooms and madeira and stir, scraping up browned bits from bottom of pan. Add in broth, soy sauce and sesame oil. Crumble bacon and return to kettle.
- Bring to a boil, reduce heat, cover tightly and simmer for 1 1/2 hrs. Add in carrots and green onions and simmer 15 min longer, till beef and vegetables are tender.
- Serves 2 to 3.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 369g | |
| Recipe makes 2 servings | |
| Calories 275 | |
| Calories from Fat 144 | 52% |
| Total Fat 16.04g | 20% |
| Saturated Fat 4.85g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 1469mg | 61% |
| Potassium 724mg | 21% |
| Total Carbs 17.5g | 5% |
| Dietary Fiber 3.2g | 11% |
| Sugars 8.17g | 5% |
| Protein 9.93g | 16% |
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