Thoroughly brown the meat on all sided in hot fat, (oil) turning often. Add water, lemon juice, Worcestershire sauce, garlic, sliced onion, bay leaves and seasonings. Cover; simmer (dont boil) 2 hours, stirring Occasionally to keep from sticking. Remove bay leaves and garlic. Add carrots and onions. (If carrots are large, halve or quarter.) Cubed potatoes may be added, too. Cover and cook 30 minutes or more, or until vegetables are done. Remove meat and vegetables. Thicken liquid for gravy if desired. Makes 6-8 servings. Formatted by Nancy Jane. email@example.com NOTES : The above is the recipe as printed in the cookbook. I use it as a base only. Here is where it becomes hard because I have made this for so long that I dont measure exactly and go a lot by taste. I double all the spices except for the salt and sugar. I add them later and to taste. I use at least 1/8t of both of the allspice and cloves. We have here a very rich tasting boullion-type liquid called BV (I use this a lot to enrich the beef flavor of pot roast stews, etc.) I add 2T BV when adding the boiling water. The BV, like bouillon is salty, thus the reason for salting later to taste. I also dont use the onions, but use large chunks of the carrots and potatoes. This is so popular with my family that I always double the recipe. (and double the double spices) After the meat and broth are ready, I take out 1/2 to freeze for a later meal. It freezes well and is very versatile. Sometimes I thicken the broth, but more often I do not. Sometime I use noodles or dumplings. Recipe by: Better Homes and Gardens (1962) Posted to MC-Recipe Digest V1 #501 by firstname.lastname@example.org on Mar 05, 1997.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (402g)|
|Recipe Makes: 6|
|Calories from Fat: 288 (58%)|
|Amt Per Serving||% DV|
|Total Fat 32g||43 %|
|Saturated Fat 12.8g||64 %|
|Monounsaturated Fat 13.6g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 103.8mg||32 %|
|Sodium 153.1mg||5 %|
|Potassium 843.9mg||22 %|
|Total Carbohydrate 20.6g||6 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 16g|
|Protein 31.2g||45 %|
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: 494
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.