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Beef and Vegetable

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1432.2488
Energy (kCal)813620.7854
Carbohydrates (g)1199.868
Total fats (g)90816.7988
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place meat in a deep large enough pot, and half fill with water. Leave to boil for 20 minutes. (add water if necessary). | 2. Add onions with 250g margarine and 300ml water. Cook until onions are soft and "glassy". | 3. Add carrots with all of the spice and 250g margarine. | 4. Put the lid on. Leave until carrots are "softish". | 5. This can be served with rice, but will be perfect inside some pastry. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rump steak 2 kg cubed 1778.9854 0.0 395.7743 9.9943
    carrot 500 g diced 205.0 47.9 4.65 1.2
    potato 500 g diced 385.0 87.45 10.25 0.45
    onion 500 g diced 200.0 46.7 5.5 0.5
    french onion soup 55 g 19.8 2.6180000000000003 0.8745 0.6545
    herb 60 - - - -
    herb 60 - - - -
    herb 60 mixed - - - -
    margarine 500 811032.0 1015.2 1015.2 90804.0

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



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