Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- 1 pound tender side of the round of beef cut in i inch pieces
- 1 stalk celery
- 1 tablespoon flour
- 1 tablespoon butter in a hot saucepan
- 1 dozen button onions
- 2 small carrots all coarsely diced
- pepper
- salt
Directions
Miss Johanna Feeney.
1 pound tender side of the round of beef cut in i inch pieces; frv brown in butter in a saucepan; have a casserole ready, put in
1 dozen button onions, a couple raw potatoes, 1 stalk celery, and
2 small carrots all coarsely diced; turn in the mgat and gravy, pepper and salt to taste, cover with the lid and bake 2 hours. When done, brown 1 tablespoon flour with 1 tablespoon butter in a hot saucepan and mix through the stew. Brown stock may be used to advantage in place of water, and brown gravy stirred in instead of the browned flour.
Tough meat or fowl of any kind is improved by long baking
in a casserole. __ ^^ , ^^^