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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the lamb and beef into 1-inch cubes and roll in the flour. | 2. Place the butter in a large saucepan over a low to medium heat. (It is important not to turn the heat up too high since the butter burns easily. We want it to go brown, but not black!) Fry the meat off for 3 minutes and then add the rest of the flour and fry for a minute longer until the butter/flour is a golden brown. | 3. Now add the sliced vegetables and stir in the stock, Throw in the bouquet garni, partially cover the saucepan, and simmer for 2 hours. | 4. Puree the soup before adding the cooked rice if using; serve the soup piping hot with assorted breads and rolls. Traditionally a tablespoon of Madeira would be stirred into the soup at the table. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	tablespoons		171.0	7.857	5.343	14.4
stewing beef	1/4			6.3042	0.0	1.4025	0.0354
lamb steak	1/4			6.3042	0.0	1.4025	0.0354
beef stock	4	cups		685.44	74.6928	25.3008	32.3568
onion	1		peeled sliced	44.0	10.274000000000001	1.21	0.11
carrot	1		peeled sliced	52.48	12.2624	1.1904	0.3072
parsnip	1		peeled sliced	99.75	23.9267	1.5959999999999999	0.39899999999999997
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
bouquet garni	1			6.3042	0.0	1.4025	0.0354
salt pepper				6.3042	0.0	1.4025	0.0354
chili powder	1/4	teaspoon		1.9035	0.3355	0.0909	0.0964
rice	1/2	cup	cooked	337.625	73.9538	6.5952	0.6105
madeira wine	1/4	cup		6.3042	0.0	1.4025	0.0354

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.