Recipe courtesy of Jason Smith
Osso Bucco Wrap
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 760
- Total Fat
- 45
- Saturated Fat
- 16
- Carbohydrates
- 43
- Dietary Fiber
- 5
- Sugar
- 7
- Protein
- 43
- Cholesterol
- 148
- Sodium
- 992
- Total: 1 hr 10 min
- Active: 40 min
Ingredients
3 tablespoons oil
2 pounds beef tenderloin, cubed
2 tablespoons all-purpose flour
Salt and pepper
3 tablespoons tomato paste
1/2 medium onion, chopped
3 medium carrots, cubed
2 parsnips, diced
1/2 cup white wine
2 cups beef broth
3 tablespoons fresh thyme, minced
2 teaspoons onion powder
Six 8-inch whole-wheat flour tortillas
1 cup shredded Monterey Jack cheese
Directions
- Heat the oil an 8-quart stockpot over medium heat. Dredge the beef in the flour and some salt and pepper and brown on all sides in the oil. Stir in the tomato paste, then add the onions, carrots and parsnips; stir to combine. Deglaze the pot with the white wine, then add the broth, thyme and onion powder and stir to combine. Raise the heat to medium-high and bring to a boil, then lower the heat and simmer for 30 minutes, stirring often.
- Warm the tortillas in a skillet. When warm, fill with beef, sprinkle with cheese and roll up like a burrito. Enjoy!