Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Meat | 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
- 2 pounds beef from the tender side of the round in slices about
- 1 pound sausage meat
- 2 tablespoons on each piece of beef
- 2 cups brown stock
- 1 lemon
- 2 sliced carrots
- salt
- pepper
Directions
Cut 2 pounds beef from the tender side of the round in slices about :\ inch thick; cut these up in pieces the size of one's hand. Chop 1 pound sausage meat with a few sprigs of parsley, and place 2 tablespoons on each piece of beef ; roll the steaks and tie both ends with thread. Let them brown in butter in a skillet, then add the juice of 1 lemon, 2 cups brown stock, 2 sliced carrots and onions, salt and pepper to taste. Cover the pan and cook about 2 hours. Put the rolls on a warm platter, cut away the threads, and strain the gravy over them. Serve with mashed potatoes and a good salad.