Tasty Beef Bourguignonne

1. Coat beef with flour.

2. Heat oil in skillet--may need to use more then called for. Add beef and cook until brown, stirring often.

3. Add mushrooms, garlic and thyme. Cook until mushrooms are tendered.

4. Add carrots, broth and wine. Heat to a boil.

5. Cover and cook over low heat 20 minutes or until done.

6. Serve over pasta.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	47.6644 g
Protein	144.7415 g
Carbohydrates	25.7504 g
Energy	1135.9807 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2891 g
Water	955.9858 g
Aspartic acid	9.6219 g
Calcium, Ca	452.1233 mg
Lutein + zeaxanthin	655.76 g
Fiber, total dietary	7.45 g
Fatty acids, total saturated 22:0	0.0348 g
Carotene, beta	21232.508 g
Niacin	37.6362 mg
Hydroxyproline	1.0524 g
Vitamin A, RAE	2199.004 g
Arginine	6.7208 g
Riboflavin	1.0064 mg
Tocopherol, beta	0.0553 mg
Fatty acids, total saturated 20:1	0.0931 g
Glutamic acid	16.0042 g
Sodium, Na	1459.3347 mg
Fatty acids, total saturated 16:1 undifferentiated	0.9692 g
Total lipid (fat)	47.6644 g
Manganese, Mn	0.4758 mg
Fructose	1.537 g
Proline	4.9158 g
Fatty acids, total saturated 16:0	7.5712 g
Fatty acids, total saturated 8:0	0.0003 g
Sucrose	9.2894 g
Choline, total	577.7685 mg
Sugars, total	12.5584 g
Serine	4.0866 g
Fatty acids, total saturated 10:0	0.0002 g
Fatty acids, total saturated 18:0	2.9666 g
Fatty acids, total saturated 20:4 undifferentiated	0.2165 g
Vitamin B-6	3.4379 mg
Selenium, Se	158.2316 g
Ash	12.6148 g
Vitamin D	9.072 IU
Fatty acids, total saturated 18:1 undifferentiated	26.475 g
Pantothenic acid	3.7245 mg
Phenylalanine	4.1141 g
Copper, Cu	0.9595 mg
Betaine	62.7506 mg
Thiamin	0.7252 mg
Retinol	59.5 g
Methionine	2.6596 g
Iron, Fe	11.5675 mg
Carbohydrate, by difference	25.7504 g
Phosphorus, P	1420.5 mg
Folate, total	144.418 g
Tocopherol, gamma	0.2241 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0547 g
Lycopene	2.56 g
Alanine	6.3832 g
Cholesterol	371.3267 mg
Valine	5.1527 g
Fatty acids, total saturated 18:2 undifferentiated	3.6657 g
Glycine	6.2237 g
Carotene, alpha	8901.12 g
Glucose (dextrose)	1.7074 g
Fatty acids, total saturated 14:0	0.4958 g
Zinc, Zn	20.9546 mg
Isoleucine	4.7595 g
Fatty acids, total saturated 12:0	0.0003 g
Fatty acids, total polyunsaturated	4.3697 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	8.2355 g
Tocotrienol, alpha	0.0296 mg
Vitamin A, IU	43003.9013 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0737 g
Folate, DFE	144.418 g
Tryptophan	0.6907 g
Vitamin C, total ascorbic acid	17.1248 mg
Phytosterols	61.17 mg
Fatty acids, total saturated 20:0	0.1118 g
Starch	3.6608 g
Tyrosine	3.3048 g
Vitamin B-12	7.0955 g
Vitamin K (phylloquinone)	56.1811 g
Fatty acids, total saturated	11.187 g
Histidine	3.3017 g
Fatty acids, total monounsaturated	27.5713 g
Threonine	4.4931 g
Folate, food	144.418 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Vitamin D (D2 + D3)	0.4536 g
Vitamin D3 (cholecalciferol)	0.4536 g
Vitamin E (alpha-tocopherol)	8.0093 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.07 g
Magnesium, Mg	181.7947 mg
Lysine	8.7322 g
Potassium, K	3007.7727 mg
Cystine	1.5057 g
Fluoride, F	77.902 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	2 tablespoons	238.68	0	27
Carrot	2 cups	104.96	24.5248	0.6144
Onion	1 tablespoon	4	0.934	0.01
purpose flour	0.25 cup	176.5167	0	0.9917
thyme	1 teaspoon	0.808	0.1956	0.0134
beef broth	1 cup	16.8	0.096	0.528
burgundy wine	0.5 cup	176.5167	0	0.9917
beef sirloin	1	594.216	0	18.5069
mushroom portabello	2 cups	176.5167	0	0.9917
orzo pasta fideo	7 ounces	176.5167	0	0.9917