| 2 Tbsp. Peanut oil |
1 1/2 teaspoons |
$4.39 per 24 fluid ounces
|
$0.05 |
| 1 x Beef arm roast or possibly chuck roast, about 1 1/2 - 2 inches thick |
1/4 beef arm roast |
$4.99 per pound
|
$3.21 |
| 1 lrg Onion, finely diced |
1/4 onion |
$0.79 per pound
|
$0.07 |
| 1 c. Dry french white wine |
1/4 cup |
$0.35 per fluid ounce
|
$0.70 |
| 1 c. Beef broth (or possibly water) |
1/4 cup |
$1.29 per 14 1/2 ounces
|
$0.19 |
| 1 tsp Salt |
1/4 teaspoon |
$2.91 per 16 ounces
|
$0.01 |
| 1 tsp Coarse grind black pepper |
1/4 teaspoon |
$7.99 per 16 ounces
|
$0.01 |
| 1/2 tsp Crushed thyme leaves |
1/8 teaspoon |
$1.97 per 2 ounces
|
$0.00 |
| 8 ounce Fresh mushrooms, thinly |
2 oz |
$3.69 per 8 ounces
|
$0.92 |
| 1 lb Baby carrots, scraped and washed Dark brown roux* (see below) |
1/4 lb |
$2.79 per pound
|
$0.70 |
| Total per Serving |
$5.85 |
| Total Recipe |
$23.40 |
Suggestions?