Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Celery | 1 stalk (40g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 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 tsp Salt
- 1 lbs 85% lean beef, ground twice
- 1/4 cup Onion, finely chopped
- 3/4 cup Celery with leaves, finely chopped
- 1/4 cup Green pepper, chopped
- 1/2 tsp Lemon rind, grated
- 1/4 cup Catup
- 3/4 cup Beef broth
- 1/2 tsp Dry mustard
- 1 tsp Worcestershire sauce
- =
Directions
1 Add salt to meat.
2 Turn into a large dry, cold frying pan.
3 Stir over medium heat with a large kitchen fork (not a spoon) until meat changes color all over, pouring off any liquid fat as it collects.
4 Add onion, celery, and green pepper.
5 Stir and cook 1-2 minutes.
6 Combine all remaining ingredients; add to meat and mix well.
7 Bring to a boil, cover, reduce heat to low, and let simmer gently for 15-20 minutes, stirring fredquently, until cooked and well mixed.
8 food exchanges per serving: 2 medium-fat meat exchanges + 1 vegetable exchange.
9 When served on whole hamburger bun, add 2 starch exchanges; cal: 165; cho: 4g; pro: 15g; fat: 9g; sod: 589; cho: 47mg; low-sodium diets: omit salt.
10 Use low-sodium catup and unsalted beef broth,