Photo: Mockup Graphics
Estimated Nutrition (whole recipe, rough)
1154
Calories
69g
Protein
44g
Fat
115g
Carbs
Counts 13 of 16 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Capsicum | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 3- pound chuck roast, cut into inch pieces
- 0 <
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- Kosher salt<
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- 0 <
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- Black pepper<
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- 0 <
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- Garlic powder<
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- 0 <
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- Cooking spray<
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- 0.33333298563957214 cup <
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- all-purpose flour,<
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- plus ¼ cup
- 4 tablespoon <
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- bacon grease<
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- 4 tablespoon cooking <
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- oil<
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- 1 large <
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- bell pepper,<
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- chopped
- 2 medium <
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- onions,<
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- chopped
- 1 cup diced <
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- celery<
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- 3 large <
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- cloves garlic,<
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- minced
- 4 cup <
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- beef broth <
- /a>
- or <
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- water<
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- 3 <
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- bay <
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- leaves
- 1 teaspoon dried <
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- thyme<
- /a>
- 2 tablespoon <
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- hot sauce<
- /a>
- 1 tablespoon <
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- Worcestershire sauce<
- /a>
- 1 teaspoon <
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- salt<
- /a>
- 1 teaspoon dried basil
- 4 large fresh <
- a href="/8X4J45TL">
- tomatoes,<
- /a>
- peeled and quartered
- 1 can (10- ounce) extra hot <
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- stewed tomatoes<
- /a>
- 0.5 cup fresh chopped <
- a href="/GKXHVZLV">
- parsley <
- /a>
- leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
Recipe sourced from
foodista