0/5
(0 Votes)
Ingredients
- 2 pound ground round
- 1 tablespoon olive oil
- 1 1/2 cup onion thinly sliced
- 1 clove garlic clove, minced
- 1 1/2 cup yellow bell pepper seeded and cut into long, thin strips
- 1 1/2 cup red bell pepper, thinly sliced
- 1 cup carrot, chopped fine
- 3/4 cup golden raisins
- 1/2 cup dry white wine
- 1/4 cup stuffed green olives, sliced
- 2 tablespoons balsamic vinegar
- 1 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 2 bay leaves
- 1 14.5 oz can stewed tomatoes
- 1 8 oz can tomato sauce
- Servings: 8
- Nutrition Facts
- Serving size: 1/8 of a recipe (12.4 ounces).
- Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
- Nutrition information calculated from recipe ingredients.
- Amount Per Serving
- Calories 445.99
- Calories From Fat (56%) 247.94
- % Daily Value
- Total Fat 27.05g 42%
- Saturated Fat 9.93g 50%
- Cholesterol 85.05mg 28%
- Sodium 940.21mg 39%
- Potassium 852.12mg 24%
- Total Carbohydrates 27.22g 9%
- Fiber 3.61g 14%
- Sugar 15.64g
- Protein 22.59g 45%
- Reviews
- 4 stars - I'll have to check La Caretta's in Miami airport to see how it compares! - MEG 2/9/2009
Preparation
Step 1
1. Brown meat in a large skillet or soup pot. until browned. Stirring to crumble. Remove from pan and drain well.
2. Add oil to pan and add garlic and onion, stirring to sauté for about 3 minutes. Add bell peppers and carrots, sauté about 3 minutes. Return beef to the pan. Stir in raisins and remaining ingredients. Bring to a boil. Reduce heat and simmer, covered for 15 minutes, stirring occasionally. Discard bay leaves. Serve over rice. Better the second day.