Man-Style Spanish Steak

1. Trim steak, and sprinkle with tenderizer.

2. Brown on both sides in hot fat and arrange in a shallow casserole.

3. Sprinkle with soup mix.

4. Add bay leaf, sliced peppers, tomatoes and sherry.

5. Cover and bake at 350* for 1 hour or until tender.

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Nutrient	Quantity
Total fats	75.9561 g
Protein	197.7325 g
Carbohydrates	20.6836 g
Energy	1542.57 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1469 g
Water	1020.9495 g
Aspartic acid	18.5469 g
Calcium, Ca	186.0003 mg
Lutein + zeaxanthin	508.09 g
Fiber, total dietary	5.503 g
Carotene, beta	1244.12 g
Niacin	45.6125 mg
Hydroxyproline	0.9792 g
Vitamin A, RAE	131.3534 g
Arginine	13.1111 g
Riboflavin	1.6638 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.1269 g
Fatty acids, total saturated 20:1	0.136 g
Glutamic acid	32.9439 g
Sodium, Na	674.2381 mg
Fatty acids, total saturated 16:1 undifferentiated	2.2512 g
Total lipid (fat)	75.9561 g
Manganese, Mn	0.5425 mg
Fructose	1.6688 g
Proline	8.0494 g
Fatty acids, total saturated 16:0	17.8992 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	2.5477 g
Sucrose	0.1639 g
Choline, total	673.3365 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.2448 g
Fatty acids, total polyunsaturated 18:1 t	3.9259 g
Sugars, total	14.376 g
Serine	7.7557 g
Fatty acids, total saturated 18:0	11.9716 g
Fatty acids, total saturated 20:4 undifferentiated	0.3355 g
Vitamin B-6	3.6896 mg
Selenium, Se	208.7071 g
Ash	10.3321 g
Vitamin D	36.2667 IU
Fatty acids, total saturated 18:1 undifferentiated	33.7729 g
Pantothenic acid	8.0255 mg
Phenylalanine	7.7552 g
Copper, Cu	1.0122 mg
Betaine	240.4162 mg
Thiamin	0.8816 mg
Retinol	18.1334 g
Methionine	5.6678 g
Iron, Fe	22.465 mg
Carbohydrate, by difference	20.6836 g
Phosphorus, P	1927.8041 mg
Folate, total	66.4001 g
Alanine	11.3156 g
Cholesterol	598.4014 mg
Valine	9.0771 g
Fatty acids, total saturated 18:2 undifferentiated	3.0836 g
Glycine	8.73 g
Carotene, alpha	241.89 g
Glucose (dextrose)	1.7284 g
Fatty acids, total saturated 14:0	1.9403 g
Zinc, Zn	76.6335 mg
Isoleucine	8.5733 g
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7)	2.6837 g
Fatty acids, total polyunsaturated	3.566 g
Fatty acids, total saturated 14:1	0.3627 g
Fatty acids, total polyunsaturated 17:1	0.6347 g
Leucine	16.166 g
Vitamin A, IU	2339.1001 IU
Folate, DFE	66.4001 g
Tryptophan	2.2545 g
Vitamin C, total ascorbic acid	182.976 mg
Phytosterols	13.41 mg
Fatty acids, total polyunsaturated 18:1 c	29.7569 g
Fatty acids, total saturated 20:0	0.0181 g
Tyrosine	6.929 g
Vitamin B-12	28.1067 g
Vitamin K (phylloquinone)	51.896 g
Fatty acids, total saturated	32.8474 g
Histidine	6.4374 g
Fatty acids, total monounsaturated	37.1575 g
Threonine	8.884 g
Folate, food	66.4001 g
Fatty acids, total polyunsaturated 17:0	0.952 g
Vitamin D (D2 + D3)	0.9067 g
Fatty acids, total polyunsaturated 24:0	0.0725 g
Cryptoxanthin, beta	10.43 g
Vitamin D3 (cholecalciferol)	0.9067 g
Vitamin E (alpha-tocopherol)	3.1186 mg
Fatty acids, total trans	3.9259 g
Fatty acids, total trans-monoenoic	3.9259 g
Magnesium, Mg	241.3671 mg
Lysine	17.5577 g
Potassium, K	4175.291 mg
Cystine	2.1192 g
Fluoride, F	2.98 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Bay leaf	1	0	0	0
Tomato	1.5 cups	62.1	13.77	0.54
green pepper	1	29.8	6.9136	0.2533
sherry	0.5 cup	0	0	0
onion soup mix	1 envelope	0	0	0
meat tenderizer	0	0	0	0
chuck steak	2 lbs	1450.67	0	75.1628