Estimated Nutrition (whole recipe, rough)
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Vegetable | 1 tbsp (14g) | 120 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Meat | not in our table | 0 |
| Mutton | not in our table | 0 |
| Root Vegetables | 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
- Variety of meat including lamb , mutton and beef , cut into bite-sized pieces
- Plain flour
- Butter
- Vegetables including onion , potato and other root vegetables
- Beef stock
- Bouquet garni
- Madeira
Directions
Roll meat in plain flour so it's well dusted, and brown the pieces in butter over a medium heat.
Stir in chopped vegetables—an onion, a potato and some root vegetables would be traditional.
Add beef stock and bouquet garni. Simmer on a low heat for an hour or two to allow everything to tenderise.
Purée the soup. You can chill at this point and reheat when required, or eat it as it is.
Just before serving, stir a good tablespoon of Madeira into the pot.