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Suggest a better description1. COOK BEEF WITH ONIONS IN ITS OWN FAT UNTIL BEEF LOSES ITS PINK COLOR, STIRRING TO BREAK APART. DRAIN OR SKIM OFF EXCESS FAT. 2. SPRINKLE FLOUR OVER BEEF; CONTINUE COOKING UNTIL FLOUR IS ABSORBED. 3. ADD TOMATOES, MACE OR NUTMEG, SALT AND PEPPER. STIR TO MIX WELL. SIMMER 10 TO 15 MINUTES. : **ALL NOTES ARE PER 100 PORTIONS. NOTE: 1. IN STEP 1, 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB CHOPPED ONIONS. 2. IN STEP 1, 4 OZ (1 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. 3. ONE-NO. 6 SCOOP MAY BE USED. 4. IN STEP 3, MINCED BEEF MAY BE SERVED OVER TOAST, BISCUITS, RICE OR PASTA. Recipe Number: L03600 SERVING SIZE: 2/3 CUP (5 From the
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Serving Size: 1 Serving (223g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 277 | ||
Calories from Fat: 164 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.3g | 24 % | |
Saturated Fat 7g | 35 % | |
Monounsaturated Fat 8g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 64.4mg | 20 % | |
Sodium 62.6mg | 2 % | |
Potassium 311.6mg | 8 % | |
Total Carbohydrate 10.1g | 3 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 9.2g | ||
Protein 16.9g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 277
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