Beef with Chestnuts and Red Wine Recipe

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Beef with Chestnuts and Red Wine Recipe

(Thinly beaten slices of beef stuffed with sweet chestnut stuffing with

the rich wine sauce as a delicious accompaniments)

Ingredients:  Serves 4,  Oven: Preheat to 160C

4 oz (115 g) chestnuts, shell and inner skin removed, finely chopped

2 oz (60 g) mushrooms, wiped and finely chopped

1 small carrot, peeled and grated

1 clove garlic, peeled and crushed

1 level tablespoon whole-grain mustard

2 level teaspoons chopped fresh thyme

level teaspoon salt

Freshly ground black pepper

4 slices braising beef, each about 4 oz (115 g), fat removed, beaten out thin

Thin string to tie parcels

1 tablespoon olive oil

3 shallots or small onions, peeled and finely sliced

1 level tablespoon plain flour

pint (150 ml) red wine

pint (150 ml) vegetable or beef stock



Mix together thoroughly the chestnuts, mushrooms, carrot, garlic, mustard, thyme and salt, and season with pepper.  Spread out the beef slices on a board and spoon a quarter of the chestnut mixture onto the center of each.  Wrap the meat round the stuffing to make four neat parcels and tie with clean, thin string.  Heat the oil in a flameproof casserole and brown the parcels in it over a high heat.  Lift them out with a slotted spoon and set aside.  Cook the shallots or onions in the casserole gently for 2-3 minutes.  Stir in the flour and cook for 1 minute, then gradually stir in the wine and stock and continue stirring while the sauce comes to the boil and thickens.  Return the beef parcels to the casserole, cover and cook in the preheated oven for an hour.  Carefully snip and remove the string when you serve the parcels.  Cauliflower, baked tomatoes and jacket potatoes go well with the moist beef parcels.  You can use ale in place of the wine and, when chestnuts are out of season, soaked and chopped dried chestnuts can replace them.  If you gather your own chestnuts, be sure they are sweet chestnuts, not horse chestnuts.


Note:  Chestnuts peel easily if you cut a deep cross in the top of each, put them in a pan with cold water to cover, bring to the boil and simmer for 10 minutes.  Spoon out one at a time to peel.


Nutrient Value Per Serving:

275 calories

10 g total fat (3 g saturated fat)

16 g carbohydrates

0 added sugar

2 g fiber

140 mg sodium


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