gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free

Minced Beef a la Catalan

Name: Minced Beef a la Catalan
Yield: 2 servings
Ingredients: a pint of Espagnole sauce; two very finely chopped shallots; one onion; a green pepper cut into pieces; half a pinch of salt; the same of pepper; a teaspoonful of chopped parsley

From The table, 1889

Serves 2

Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

542Calories

28 gProtein

24 gCarbs

38 gFat

Full nutrition (33 nutrients)

Calories542 kcal

Protein28 g

Carbohydrates24 g

Fiber5.8 g

Sugars5.5 g

Total Fat38 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium2355 mg

Potassium1048 mg

Calcium70 mg

Iron2.5 mg

Magnesium66 mg

Phosphorus327 mg

Zinc3.2 mg

Copper0.4 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C57 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0.5 mcg

Vitamin B61 mg

Vitamin B120 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.5 mg

Niacin (B3)6.2 mg

Folate115 mcg

Choline8 mg

Caffeine0 mg

Water221 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 169. The excerpt below is the record exactly as published.

Minced Beef a la Catalan. — Proceed as for No. 500, browning the meat in oil, and adding two very finely chopped shallots, one onion, and a green pepper cut into pieces. When well browned, after five minutes, put in a pint of Espagnole sauce (No. 151), half a pinch of salt, and the same of pepper. Cook again for fifteen minutes and serve, with a tea- .spoonful of chopped parsl

Cook this with the app: pantry check, scaling, and the assistant.