| 2 Tbsp. veg. oil |
1 1/2 teaspoons |
$3.00 per 48 fluid ounces
|
$0.02 |
| 1 lb boneless beef chuck roast cut 1/2" pcs |
1/4 lb |
$5.49 per pound
|
$1.37 |
| 2 c. potatoes peeled, and cut into 1/2" cubes - (2 medium) |
1/2 cup |
$0.50 per pound
|
$0.08 |
| 3/4 c. minced onion |
3 tablespoons |
$0.79 per pound
|
$0.05 |
| 2 x garlic cloves chopped |
1/2 garlic cloves |
$4.00 per pound
|
$0.01 |
| 1 Tbsp. snipped fresh thyme (or possibly 1 tspn dry thyme, crushed) |
3/4 teaspoon |
$1.99 per cup
|
$0.03 |
| 1 can beef broth - (14 ounce) |
1/4 can |
$1.29 per 14 1/2 ounces
|
$0.34 |
| 1 can tomato sauce - (8 ounce) |
1/4 can |
$1.85 per 15 fluid ounces
|
$0.46 |
| 2 Tbsp. red wine vinegar |
1 1/2 teaspoons |
$3.39 per 12 fluid ounces
|
$0.07 |
| 2 tsp Worcestershire sauce |
1/2 teaspoon |
$5.29 per 10 fluid ounces
|
$0.04 |
| 1/4 c. all-purpose flour |
1 tablespoon |
$2.99 per 5 pounds
|
$0.01 |
| 2 Tbsp. Hungarian sweet paprika |
1 1/2 teaspoons |
$1.79 per ounce
|
$0.22 |
| 1/2 c. water |
2 tablespoons |
n/a
|
|
| Total per Serving |
$2.71 |
| Total Recipe |
$10.86 |
Suggestions?