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Roast Beef and Gravy

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7.8537
Energy (kCal)731.2985
Carbohydrates (g)38.926
Total fats (g)62.3423
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut onion into medium size chunks and chop garlic. | 2. Put oil in pan and heat. | 3. Season meat with desired seasonings and put in pan with hot oil to brown. | 4. Add onions and garlic. | 5. Cook about 5 to 8 minuets on medium to high heat on both sides. | 6. While meat is browning whisk together cream of mushroom soup with red wine | 7. Remove roast from pan and put in a large enough roasting or casserole pan. | 8. Pour soup and wine mixture over roast then pour onions garlic and some of oil on top. | 9. Cover with foil and cook at 350 till done approximately 1.5 hours for 3 pounds of roast (longer for heavier roast). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chuck roast 3 -5 lb 0.0 0.0 0.0 0.0
    cream mushroom soup 1 can 330.9145 23.982 5.9862 23.982
    onion 1 64.0 14.944 1.76 0.16
    garlic clove 2 - - - -
    season salt cacheres - - - -
    oil 3 tablespoons 336.384 0.0 0.1075 38.2003
    red wine 1 cup - - - -

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



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