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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Gently soften the onions in a large deep pan. | 2. Add the carrots and allow to soften a little. | 3. Add the beef and allow to colour. | 4. Stir in the chopped garlic, pepper and celery salt cooking in for a minute. | 5. Pour in the Worcestershire sauce. | 6. Add the potatoes. | 7. Add the peas. | 8. Add the stock and simmer for a good hour (the longer the better). | 9. To thicken the gravy, mix cornflour with a little cold water and mix into a paste, add this into the gravy. | 10. Often served with extra vegetables and pickled red cabbage or beetroot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	2		sized chopped	88.0	20.548000000000002	2.42	0.22
beef	400		minced	212160.4812	0.0	41833.6949	4877.8777
new potato	400			-	-	-	-
olive oil	20			2386.8	0.0	0.0	270.0
carrot	3		cut	88.56	20.6928	2.0088	0.5184
garlic clove	2			-	-	-	-
pea	1	cup		41.16	7.399	2.7439999999999998	0.196
beef stock	1			171.36	18.6732	6.3252	8.0892
celery salt	1/2	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
worcestershire sauce	2	tablespoons		26.52	6.6164	0.0	0.0
cornflour	1	tablespoon		-	-	-	-

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