Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
863
Calories
58g
Protein
17g
Fat
114g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| 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
- three pounds beef from shoulder
- one pint sour cream in which two tablespoons flour have been thoroughly mixed
- two bay leaves
- one large onion
- four dill pickles
- two tablespoons flour have been thoroughly mixed
- allspice
- salt
- vinegar
Directions
1
BEEF WITH DILL PICKLE GRAVY— Three pounds beef from shoulder, water to cover, a few whole allspice and peppers, two bay leaves, one large onion, salt, four dill pickles and vinegar according to taste. Remove meat when tender and add to the stock one pint sour cream in which two tablespoons flour have been thoroughly mixed, boil a few minutes, strain, pour over meat and serve.
By Paidar, Marie, Mrs., [from old catalog] comp ·
Recipe sourced from
internet_archive