Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Cider | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 1/2 lbs beef round steak, sliced in thin strips
- 2 tablespoons flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons oil
- 2 large onions
- 3/4 cup hot water
- 1 tablespoon cider vinegar
- 2 teaspoons beef bouillon granules
- 1 head cabbage
- =
Directions
Slice round steak into thin strips.
Combine flour, salt, and pepper; coat meat with flour mixture.
Heat oil in skillet and brown meat on all sides; transfer meat to crockery cooker.
Add onions.
In same skillet, add water, vinegar, and bouillon granules.
Stir together, scraping browned bits from skillet; pour over meat and onions in crockery cooker.
Cover and cook on LOW for 8 hours.
About 15 minutes before serving, cut cabbage into 4 or 5 wedges.
Cook in a 3 quart saucepan in a large amount of salted water until tender, 10 to 12 minutes; Drain well.
Serve beef mixture over cabbage wedges.
NOTE: I just add the cabbage to the crock pot over the beef and onions.
I think it's more flavoful that way.
You can bake this in the oven.
Place in a covered casserole dish and bake@ 300 for 2 hours You should double water, vinegar, bouillon mixture if you choose to bake it.
Check liquid during baking and add more if too dry.