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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Swiss

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut roast across grain into 2" slices. Sift flour, salt and pepper together. Sprinkle about 2 tbsp on one side of meat, pound well with a meat mallet. Turn over and repeat on the other side, and on the remaining pieces. | 2. In a large deep skillet with lid, or dutch oven, heat bacon grease and brown meat slices well, about 5 minutes per side. Remove meat and set aside. Cook the vegetables until tender, about 6 - 8 minutes. | 3. Return meat to pan, cover with the vegetables, add the undrained tomatoes and beef broth. Cover and simmer (slow boil) until tender, about 1 1/2 to 2 hours Cut into portions, top with vegetables and gravy, serve. | 4. To bake: Follow directions, and instead of simmering on the stove top, cover and bake in a medium oven (350°F) for 2 to 2 1/2 hours. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eye roast	1		round	51.0	0.0	5.4343	3.2527
flour	1/3	cup		192.76	42.2018	3.1337	0.7479
salt	1 1/2	1/2		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
bacon grease	5	tablespoons		578.565	0.0	0.0	64.1775
yellow onion	1		diced	64.0	14.944	1.76	0.16
celery	2	cups		32.32	5.9994	1.3938	0.3434
carrot	2	cups		104.96	24.5248	2.3808	0.6144
tomato	1	can		40.2099	8.6898	1.9658	0.4468
beef broth	1 1/2	1/2		25.2	0.14400000000000002	4.104	0.792

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