Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
918
Calories
44g
Protein
31g
Fat
108g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Butter | 1 tbsp (14g) | 102 |
| Walnut | 1 walnut half (4g) | 26 |
| Port Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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
- Butter
- 1 tbsp flour
- 1 cup beef broth
- 1 tbsp vinegar
- 1 tbsp mushroom ketchup and/or port wine
- 1 tbsp prepared mustard
- Parsley , finely chopped
- 2–3 pickled cucumbers or walnuts , chopped
Directions
1
Put a piece of butter as big as an egg into a saucepan . When it is melted, stir in the flour and beef broth.
2
Add vinegar, mushroom ketchup, and mustard. Simmer together until it is as thick as you wish.
3
Add the parsley and pickles, and warm them through.
Recipe sourced from
wikibooks