Estimated Nutrition (whole recipe, rough)
Counts 12 of 16 ingredients — the other 4 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 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Carrot | 1 medium (61g) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Marjoram | not in our table | 0 |
| Meat | not in our table | 0 |
| Dripping | 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
- =
- 2 1/2 liter water
- 1 calf hock or 1/2 calf's head
- 300gr beef
- salt
- 100gr butter
- 100gr flour
- 50gr bacon
- onion
- carrot
- parsley
- bayleaf
- thyme
- 6 pepperkorns
- marjoram
- rosemary
- basil
- meat drippings or soy sauce
- =
Directions
Leave the beef and hock or calf's head to simmer for 3 1/2 hours in the water, with some salt added to taste.
Slowly saute the finely chopped bacon with the herbs in the butter.
Add the flour and leave the flour and butter to brown, but not burn.
Slowly add the hot stock, bringing the mixture to the boil between adding.
Leave to simmer for about 1/2 an hour, pour through a sieve and add the soy or meat drippings.
Add back the meat stripped off the hock or the calf's head and the beef.