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1930's Swiss Steak

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)203.9195
Energy (kCal)1719.2515
Carbohydrates (g)80.3129
Total fats (g)59.4779
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut meat in 2" squares. | 2. Mix dry ingredients together. | 3. Pound the flour mixture into the pieces of meat meat tenderizer tool. | 4. Brown onion and meat in oil. | 5. Add bell pepper tomatoes and water. | 6. cover and slow cook til meat is tender. | 7. optional use a little more flour or corn starch to thicken to desired consistency. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    steak 2 lbs round 1115.2025 0.0 196.2031 30.7361
    flour 1/2 cup 289.14 63.3027 4.7005 1.1218
    salt 1/2 teaspoon - - - -
    pepper 1/8 teaspoon 0.7216 0.1839 0.0299 0.0094
    onion 1 28.0 6.537999999999999 0.77 0.07
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    green bell pepper 1/4 cup chopped 7.2975 1.5985 0.2502 0.0938
    tomato 1 can 40.2099 8.6898 1.9658 0.4468
    water 1 cup boiling 0.0 0.0 0.0 0.0

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



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