Estimated Nutrition (whole recipe, rough)
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Tomato | 1 medium (123g) | 22 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Water | not in our table | 0 |
| Sauce | not in our table | 0 |
| Marjoram | 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 lb. round steak
- 1 T. flour
- 1 1/2 c. beef bouillon
- 3/4 c. ketchup
- 3/4 c. water
- 3 T. tarragon vinegar
- 1 T. Worchestershire sauce
- 1/4 tsp. oregano
- 1/4 tsp. marjoram
- 1/8 tsp. thyme
- dash garlic powder
Directions
Cut round steak into serving pieces.
Dip meat into flour; brown in hot skillet with small amount of oil.
Remove from pan; set aside.
Add remaining ingredients to pan, bring to boil, scraping pan and stirring.
Return steak to pan (or place in deep casserole and pour juices over).
Bake at 350F, 50-60 minutes, or until tender.
Check on meat from time to time - add a little water in small amounts while baking to prevent meat from burning or drying out, and prevent sauce from becoming too thick.
Serves 4 amply.