| 2 lbs. boneless chuck or possibly rump of beef |
2 2/3 oz |
$5.49 per pound
|
$0.92 |
| 1/3 c. flour |
1 1/3 teaspoons |
$2.99 per 5 pounds
|
$0.00 |
| 3 1/2 teaspoon salt |
1/3 teaspoon |
$2.91 per 16 ounces
|
$0.01 |
| 2 tbsp. shortening |
1/2 teaspoon |
$4.69 per 16 ounces
|
$0.02 |
| 2 c. boiling water |
2 tablespoons |
n/a
|
|
| 1 c. dry red wine (Zinfandel or possibly Burgundy) |
1 tablespoon |
$0.35 per fluid ounce
|
$0.23 |
| 1 teaspoon fresh lemon juice |
0.08 teaspoon |
$2.19 per 15 fluid ounces
|
$0.00 |
| 1 bay leaf |
0.08 bay leaf |
$3.59 per 2 ounces
|
$0.35 |
| 4 whole cloves |
1/3 cloves |
$5.29 per 2 ounces
|
$0.02 |
| 20 sm. white onions, peeled |
1 2/3 onions |
$0.79 per pound
|
$0.20 |
| 6 med. carrots, peeled and quartered |
1/2 carrots |
$1.49 per pound
|
$0.10 |
| 1/4 pound fresh snap beans, cut into 1 inch pcs |
1/3 oz |
$4.99 per pound
|
$0.10 |
| 1/2 teaspoon instant chopped garlic |
0.04 teaspoon |
$4.00 per pound
|
$0.00 |
| 3 tbsp. flour |
3/4 teaspoon |
$2.99 per 5 pounds
|
$0.00 |
| 1/4 c. Burgundy |
1 teaspoon |
$0.12 per fluid ounce
|
$0.02 |
| 3 c. fluffy mashed potatoes |
1/4 cup |
$2.95 per 12 ounces
|
$0.51 |
| Total per Serving |
$2.50 |
| Total Recipe |
$29.99 |
Suggestions?