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Italian Beef Sandwiches II

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)90.6114
Energy (kCal)449.9716
Carbohydrates (g)11.3214
Total fats (g)2.4918
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Roast rump roast on rack in open roasting pan in 350 degrees oven, allowing about 40 minute s per pound. | 2. Roast will be rare. Cool and slice very thin. | 3. To drippings in pan, add water and 1 bouillon cube for each cup of water. | 4. Add marjoram, thyme, oregano, salt, pepper, Tabasco sauce, Worcestershire sauce, garlic and green pepper. | 5. Simmer 15 minutes. | 6. Add thinly sliced beef and marinate in gravy in refrigerator overnight. When ready to serve, bring mixture to simmer on top of stove. Do not boil, only heat through. | 7. Serve on Italian bread. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rump roast 1 403.4676 0.0 89.7602 2.2667
    water 2 -3 cups 0.0 0.0 0.0 0.0
    beef bouillon cube 2 -3 0.0 0.0 0.0 0.0
    marjoram 1 teaspoon 1.626 0.3634 0.076 0.0422
    thyme 1 teaspoon 0.8079999999999999 0.1956 0.0445 0.0134
    oregano 1 teaspoon 2.65 0.6892 0.09 0.0428
    tabasco sauce 4 drops 403.4676 0.0 89.7602 2.2667
    salt pepper 403.4676 0.0 89.7602 2.2667
    worcestershire sauce 2 tablespoons 26.52 6.6164 0.0 0.0
    garlic clove 1 403.4676 0.0 89.7602 2.2667
    green pepper 1/2 cup chopped 14.9 3.4568 0.6407 0.1267
    italian bread - - - -

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



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