Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 sm Beef top loin steaks 15 ml All-purpose flour
1 cm thick 150 ml Burgundy (or other red wine)
15 ml Butter 150 ml Beef broth
15 ml Canola oil 5 ml Sugar
1 md Yellow onion, sliced 2 ml Ground black pepper

Trim and discard any excess fat from steaks. In a large skillet, heat
butter and oil over moderately high heat. Add the steaks and cook
until they are well browned on both sides and cooked to the desired
degree of doneness, about 5 minutes on each side for medium rare.
Transfer the steaks to a serving platter, cover, and keep them warm.
Add onion to the remaining drippings in the skillet; saute until
soft, about 5 minutes. Add flour and stir until well mixed. Add
Burgundy, broth, sugar, and pepper to the onion mixture; bring to a
boil, stirring constantly. Continue cooking until thickened and
bubbly, 2 to 3 minutes. Spoon the sauce over the steaks, and serve.
Makes 4 servings.

Analysis: Burgundy Beef Weight: 269 g (9.5 oz.)

Calorie Breakdown
======-----------------|----------25----------50----------75----------
00 Protein 48% ####################### Carbohydrates 6% ###
Fat-Total * 40% ################### Alcohol 6% ###

*Saturated : 14.6% ####### Mono Unsat: 17.4% ######## Poly Unsat:
3.6% ## Other/Missing 4.2% ##

Ratios
======----------------------------------------------------------------
~--- -- P:S (Poly/Saturated Fat) .246
: 1 Potassium
: Sodium 2.85 : 1 Calcium
: Phosphorus .075 : 1 CSI (Cholesterol/Sat-fat Index) 13.9
: 1

Exchanges
======----------------------------------------------------------------
~--- -- Bread .09 Vegetables .345 Lean Meat 5.54 Milk Fruit .116 Fat
1.78

Analysis: Burgundy Steak Divided by: 4
Wgt: 269 g (9.5 oz) Cost:
Water: 72%

Calories 412 Pantothenic .671 mg Protein
48.5 g Vitamin C 1.76 mg Carbohydrates 5.74 g Vitamin D .05 mcg
Fat - Total 17.7 g Vit E-Alpha E 1.13 mg Saturated
Fat 6.5 g Calcium 30.1 mg Mono Fat 7.75 g Copper .258 mg Poly Fat 1.6
g Iron 5.71 mg Omega 3 FA .397 g Magnesium
59.2 mg Omega 6 FA 1.2 g Manganese .318 mg Cholesterol 147
mg Phosphorus 404 mg Dietary Fiber .585 g Potassium
741 mg Total Vit A 27.2 RE Selenium 1.06 mcg A - Retinol 24.1 RE
Sodium 260 mg A - Carotenoi 3.02 RE Zinc 10.3 mg Thiamin-B1 .233 mg
Complex Carbs 1.67 g Riboflavin-B2 .488 mg Sugars 3.49 g Niacin-B3
7.17 mg Mono-Sacchari 1.07 g Niacin Equiv. 6.85 mg Di-Saccharide
1.44 g Vitamin B6 .751 mg Alcohol 3.49 g Vitamin B12 4.49 mcg
: Caffeine 0 mg Folate 22.9 mcg Water 193 g
Analysis by Food Processor Plus v6.0
: By ESHA Research
: PO Box 13028
Salem, OR 97309-1028
Phone: 503-585-6242
: Fax: 503-585-5543
Submitted By FRED TOWNER On 12-31-94

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