Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
1144
Calories
52g
Protein
31g
Fat
165g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Shiitake | 1/2 cup (73g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Water | 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 (2-pound) boneless chuck roast, trimmed and cut in half
- 1/4 cup low-sodium soy sauce
- 2 garlic cloves, minced
- 1 cup beef broth
- 1 (.35-ounce) package dried morels or dried shiitake mushrooms
- 1 tablespoon cracked black pepper
- 3 tablespoons sun-dried tomato paste or regular tomato paste
- 2 medium onions (about 3/4 pound), quartered
- 1 (16-ounce) package carrots, cut into 2-inch pieces
- 16 small red potatoes (about 2 pounds), halved
- 1 tablespoon canola oil
- 1-1/2 tablespoons all-purpose flour
- 3 tablespoons water
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By browneyedbaker ·
Recipe sourced from
openrecipes