| 450 g beef top round steak |
225 g |
$5.99 per pound
|
$2.97 |
| 2 tbs black peppercorns, pounded using mortar and pestle |
1 tablespoon |
$7.99 per 16 ounces
|
$0.11 |
| 100 ml red wine |
3 tablespoons |
$0.35 per fluid ounce
|
$0.59 |
| 100 ml beef stock, from ½ cube |
3 tablespoons |
$1.29 per 14 1/2 ounces
|
$0.16 |
| ½ tsp cornstarch, dissolved in 2 tsp water |
1/4 teaspoon |
$2.89 per 16 ounces
|
$0.00 |
| 2 tbs sour cream |
1 tablespoon |
$2.65 per 16 ounces
|
$0.07 |
| Marinade: |
1/2 marinade |
n/a
|
|
| 2 tbs balsamic vinegar |
1 tablespoon |
$6.59 per 17 fluid ounces
|
$0.19 |
| 2 tbs sunflower oil |
1 tablespoon |
$7.59 per 16 fluid ounces
|
$0.24 |
| 1 tbs maple syrup or runny honey |
1 1/2 teaspoons |
$10.99 per 12 1/2 fluid ounces
|
$0.22 |
| 2 cloves garlic, chopped |
1 garlic cloves |
$4.00 per pound
|
$0.03 |
| 1 tbs peppercorns, pounded using mortar and pestle |
1 1/2 teaspoons |
$7.99 per 16 ounces
|
$0.06 |
| Total per Serving |
$4.64 |
| Total Recipe |
$9.29 |
Suggestions?