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Connecticut Beef Supper

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)210.9573
Energy (kCal)2406.4769
Carbohydrates (g)136.2175
Total fats (g)111.1712
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Melt shortening in large skillet. | 2. Cook and stir meat and onion in shortening until meat is brown and onion is tenter. | 3. Add water, heat to boiling. | 4. Reduce heat, cover and simmer 50 minutes. | 5. Heat oven to 350. | 6. Pour meat mixture (liquid included) into ungreased 13x9x2 baking dish or cake pan. | 7. . Arrange potato slices on meat. | 8. Stir together soup, sour cream, milk, salt and pepper, and cheese; pour over potatoes. | 9. Sprinkle with cornflake crumbs. | 10. Bake uncovered 1 1/2 hours or until potatoes and meat are tender. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    shortening 2 tablespoons 226.304 0.0 0.0 25.6
    beef stew meat 2 cut 806.9352 0.0 179.5204 4.5333
    onion 2 sliced 120.0 28.02 3.3 0.3
    water 1 cup 0.0 0.0 0.0 0.0
    potato 4 -5 sliced - - - -
    cream mushroom soup 1 can 330.9145 23.982 5.9862 23.982
    cream 1 cup sour 455.4 10.649000000000001 5.612 44.505
    milk 1 1/2 1/2 223.26 17.4948 11.529000000000002 11.9682
    salt 1 teaspoon - - - -
    pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187
    cheddar cheese 1 cup shredded - - - -
    corn flake crumb 3/4 cup 242.22 55.70399999999999 4.95 0.264

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



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