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Hungarian Pot Roast

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)61.467
Energy (kCal)904.4505
Carbohydrates (g)63.9087
Total fats (g)46.0695
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix flour, salt and pepper. | 2. Dredge meat in flour mixture. | 3. Brown meat in bacon drippings on both sides. | 4. Pour off excess drippings. | 5. Add garlic, onion, celery, broth and tomato sauce. | 6. Cover tightly and simmer 3 to 3-1/2 hours or until tender. | 7. Remove roast to a heated platter. | 8. Mix in the sour cream and parsley, NEVER ALLOWING IT TO BOIL. | 9. Surround roast with noodles and pour sour cream gravy over all. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chuck roast 3 -4 lb 0.0 0.0 0.0 0.0
    flour 1/4 cup 144.57 31.6514 2.3502 0.5609
    flour 2 tablespoons 144.57 31.6514 2.3502 0.5609
    salt 1 tablespoon - - - -
    pepper 1/4 teaspoon ground 1.4432 0.3677 0.0597 0.0187
    butter 3 tablespoons 256.5 11.7855 8.0145 21.6
    garlic clove 1 crushed 201.7333 0.0 44.88 1.1333
    onion 1 sliced 60.0 14.01 1.65 0.15
    celery - - - -
    beef broth 1/2 cup 8.4 0.048 1.368 0.264
    tomato sauce 1 can - - - -
    cream 1/2 cup sour 227.7 5.3245 2.806 22.2525
    parsley 3 tablespoons chopped 4.104 0.7216 0.3386 0.0901
    wide egg noodle 8 ounces cooked drained 201.7333 0.0 44.88 1.1333

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



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