| 2 tbsp. veg. oil |
1/2 teaspoon |
$3.00 per 48 fluid ounces
|
$0.01 |
| 2 lbs. beef chunk or possibly venison, cut in 1-inch cubes |
2 2/3 oz |
$3.99 per pound
|
$0.67 |
| 4 1/4 c. water, divided |
1/3 cup |
n/a
|
|
| 1/2 c. tomato juice |
2 teaspoons |
$3.29 per 46 fluid ounces
|
$0.02 |
| 2 med. onions, cut in wedges |
1/6 onions |
$0.79 per pound
|
$0.03 |
| 2 stalks celery, sliced |
1/6 stalk |
$1.99 per pound
|
$0.03 |
| 1 teaspoon Worcestershire sauce |
0.08 teaspoon |
$5.29 per 10 fluid ounces
|
$0.01 |
| 2-3 teaspoon salt |
0.21 teaspoon |
$2.91 per 16 ounces
|
$0.01 |
| 1/2 teaspoon pepper |
0.04 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 6 carrots, pared and quartered |
1/2 carrots |
$1.49 per pound
|
$0.10 |
| 1 rutabaga, peeled and cubed |
0.08 rutabaga |
$2.49 per pound
|
$0.18 |
| 6 med. potatoes, peeled and quartered |
1/2 potatoes |
$0.50 per pound
|
$0.12 |
| 1 c. frzn peas |
1 tablespoon |
$2.80 per 32 ounces
|
$0.03 |
| 1 tbsp. cornstarch |
1/4 teaspoon |
$2.89 per 16 ounces
|
$0.00 |
| Total per Serving |
$1.20 |
| Total Recipe |
$14.46 |
Suggestions?