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MARY  KEC
Photo: Pille R. Priske

MARY KEC

15 ingredients 3 steps internet_archive
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Estimated Nutrition (whole recipe, rough)

543
Calories
34g
Protein
16g
Fat
64g
Carbs

Counts 7 of 9 ingredients — the other 2 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
Beef 100g cooked 250
Rice 1 cup cooked (158g) white 206
Onion 1 medium (110g) 44
Tomato 1 medium (123g) 22
Soy Sauce 1 tbsp (15ml) 9
Celery 1 stalk (40g) 6
Pepper 1 tsp ground (2.3g) 6
Veal 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

  • two pounds ground flank
  • one cup celery
  • three tablespoons catsup
  • two tablespoons uncooked rice
  • one pound of mexican
  • one pound lean beef
  • one pound lean veal
  • one tablespoon fat
  • one teaspoon pap- rika
  • one cup strained tomatoes
  • four chopped onions in two table- spoons drippings
  • two mexican peppers if desired hot
  • one table- spoon worcestershire sauce
  • one large onion
  • one inch squares

Directions

1

CHILE CON CARNI — Brown four chopped onions in two table- spoons drippings, add two pounds ground flank or round steak. When brown add one cup celery and two green peppers chopped, also two Mexican peppers if desired hot, three tablespoons catsup, one table- spoon Worcestershire sauce, two tablespoons uncooked rice ; cover with water and boil about half hour and, lastly, add one pound of Mexican or kidney beans previously boiled.

2

JULIA M. FARA.

3

HUNGARIAN GOULASH— One pound lean beef, one pound lean veal, one tablespoon fat, one large onion, diced, one teaspoon pap- rika, one cup strained tomatoes. Veal and beef mixed. Cut into one inch squares and brown in hot fat with the onion, salt and paprika. When the meat is brown, add the tomatoes, and one-half hour before serving, add some small potatoes. Let cook slowly closely covered.

By Paidar, Marie, Mrs., [from old catalog] comp · Recipe sourced from internet_archive

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