| 3 lb Chuck steak, lean |
1/2 lb |
$5.49 per pound
|
$2.75 |
| 3 Tbsp. Extra virgin olive oil |
1 1/2 teaspoons |
$5.99 per 16 fluid ounces
|
$0.09 |
| 2 Tbsp. Garlic, chopped |
1 teaspoon |
$4.00 per pound
|
$0.03 |
| 1/2 lb Onions, cut into 1-in. cubes |
1 1/3 oz |
$0.79 per pound
|
$0.07 |
| 1/2 lb Mushrooms, quartered |
1 1/3 oz |
$3.69 per 8 ounces
|
$0.61 |
| 1/4 c. Flour |
2 teaspoons |
$2.99 per 5 pounds
|
$0.01 |
| 1 c. Dry red wine |
2 tablespoons |
$0.35 per fluid ounce
|
$0.47 |
| 2 c. Canned tomatoes |
1/3 cup |
$2.19 per 28 ounces
|
$0.22 |
| 24 x Stuffed green olives |
4 olives |
n/a
|
|
| 1/2 tsp Thyme |
0.08 teaspoon |
$1.97 per 2 ounces
|
$0.00 |
| 1 x Bay leaf Healthy pinch of cayenne |
1/6 bay leaf |
$3.59 per 2 ounces
|
$0.04 |
| 1/2 tsp Saffron |
0.08 teaspoon |
$17.77 per 0.06 ounces
|
$0.61 |
| 1/4 c. Parsley, minced |
2 teaspoons |
$1.09 per cup
|
$0.05 |
| Total per Serving |
$4.94 |
| Total Recipe |
$29.63 |
Suggestions?