RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	10.024
Energy (kCal)	350.75
Carbohydrates (g)	61.0851
Total fats (g)	9.3745
Fatty acids, total saturated 20:0 (g)	0.0171
Fatty acids, total saturated 18:3 undifferentiated (g)	0.6772
Fatty acids, total polyunsaturated 17:1 (g)	0.0144
Fatty acids, total trans-monoenoic (g)	0.0149
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0167
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0213
Riboflavin (mg)	0.4779
Tocopherol, beta (mg)	0.1414
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0031
Fatty acids, total polyunsaturated 24:1 c (g)	0.0153
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.6458
Tocopherol, delta (mg)	0.0254
Arginine (g)	0.7936
Proline (g)	0.4010
Fatty acids, total polyunsaturated 18:1 t (g)	0.0139
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	6.0260
Adjusted Protein (g)	0.0000
Cystine (g)	0.1168
Tocotrienol, beta (mg)	0.0028
Selenium, Se (g)	19.3785
Copper, Cu (mg)	0.3226
Maltose (g)	0.0000
Zinc, Zn (mg)	1.5752
Total lipid (fat) (g)	9.3745
Vitamin K (phylloquinone) (g)	124.5550
Cholesterol (mg)	9.2400
Fatty acids, total saturated 22:1 undifferentiated (g)	0.3176
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.1447
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	116.6000
Folate, total (g)	81.7800
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0053
Vitamin A, IU (IU)	933.8300
Energy (kcal)	350.7500
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1268
Fatty acids, total saturated 14:1 (g)	0.0010
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1661
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0006
Sugars, total (g)	12.7779
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0542
Vitamin C, total ascorbic acid (mg)	24.6750
Lutein + zeaxanthin (g)	238.5000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0007
Vitamin B-12, added (g)	0.0000
Valine (g)	0.4496
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.3176
Magnesium, Mg (mg)	90.9550
Fatty acids, total saturated 16:0 (g)	1.8717
Carbohydrate, by difference (g)	61.0851
Vitamin D (IU)	2.2400
Fructose (g)	5.4205
Fluoride, F (g)	216.8750
Aspartic acid (g)	0.8639
Tyrosine (g)	0.3211
Potassium, K (mg)	1100.4900
Fatty acids, total saturated 12:0 (g)	0.0220
Vitamin A, RAE (g)	45.9400
Serine (g)	0.4092
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3960
Fatty acids, total trans-polyenoic 22:4 (g)	0.0062
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0030
Fatty acids, total saturated 22:0 (g)	0.0066
Fatty acids, total saturated 14:0 (g)	0.0999
Histidine (g)	0.2462
Isoleucine (g)	0.3751
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0067
Niacin (mg)	2.6626
Water (g)	808.5582
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0374
Carotene, beta (g)	395.3500
Sodium, Na (mg)	6212.6300
Iron, Fe (mg)	2.7686
Energy (kJ)	1479.2050
Ash (g)	19.4583
Caffeine (mg)	0.0000
Glycine (g)	0.4385
Fatty acids, total trans-polyenoic (g)	0.0064
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0008
Fatty acids, total saturated 18:2 undifferentiated (g)	1.4166
Fatty acids, total polyunsaturated (g)	2.1765
Vitamin E (alpha-tocopherol) (mg)	0.4481
Sucrose (g)	1.2920
Vitamin B-6 (mg)	0.6127
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0560
Vitamin D3 (cholecalciferol) (g)	0.0560
Lysine (g)	0.5470
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0152
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.1920
Pantothenic acid (mg)	2.0499
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0031
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.5186
Folate, food (g)	81.7800
Fatty acids, total saturated 20:1 (g)	0.1329
Fatty acids, total monounsaturated (g)	3.3208
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.8938
Fatty acids, total polyunsaturated 16:1 t (g)	0.0008
Fatty acids, total polyunsaturated 17:0 (g)	0.0160
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0062
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	46.7230
Fatty acids, total polyunsaturated 16:1 c (g)	0.1239
Fatty acids, total saturated (g)	2.6891
Vitamin B-12 (g)	0.0700
Calcium, Ca (mg)	456.4000
Fatty acids, total saturated 10:0 (g)	0.0015
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0070
Alanine (g)	0.4548
Glutamic acid (g)	2.4698
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0099
Carotene, alpha (g)	93.2500
Vitamin E, added (mg)	0.0000
Retinol (g)	1.5400
Leucine (g)	0.6393
Folate, DFE (g)	81.7800
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0064
Fiber, total dietary (g)	11.1680
Tryptophan (g)	0.1033
Threonine (g)	0.3555
Fatty acids, total polyunsaturated 18:1 c (g)	2.4760
Manganese, Mn (mg)	1.1873
Protein (g)	10.0240
Cryptoxanthin, beta (g)	222.6000
Fatty acids, total saturated 18:1 undifferentiated (g)	2.7124
Betaine (mg)	0.6880
Phosphorus, P (mg)	237.5700
Tocopherol, gamma (mg)	0.7360

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Deutschland >> German
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Pound meat with a mallet. | 2. Dice bacon and onions. Saute bacon first. Then Saute onions in the bacon fat. Once both are sauteed they can be combined and set aside. | 3. Spread some mustard on each steak. Place a pickle and bacon/onion mixture in the center. Fold sides over and pin securely with wooden toothpicks. Make sure all openings are pinned together. | 4. Brown steaks in the same pan you used to saute the bacon and onions. Transfer to an oven safe dish and add about an inch of water at the bottom of the dish. Cover and bake at 350 for about an hour. | 5. Remove steaks and cover with foil. | 6. Use the remaining water in the bottom of the dish as the base for the gravy. Bring the beef water to a boil, add sherry and beef-base if desired. At this point I also add some of the pickle juice. | 7. Blend some flour with water to thicken gravy. | 8. Once the flour mixture is completely blended in take off heat and you can add some sour cream if desired. | 9. Wonderful served with Spatzles. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
braciola steak	5		-	-	-	-
dill pickle	5		85.8	17.2315	3.575	2.145
brown mustard	2	tablespoons	18.0	1.749	1.122	1.002
bacon	1/2		58.38	0.1792	1.7668	5.5566
onion	1		44.0	10.274000000000001	1.21	0.11
water			-	-	-	-
sherry wine	1/4	cup	-	-	-	-
flour	1/4	cup	144.57	31.6514	2.3502	0.5609

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

Cooking in progress....

Roladan