| 4 c. good quality beef stock (1 litre) |
1 cup |
$1.29 per 14 1/2 ounces
|
$0.75 |
| 1 c. crushed tomatoes |
1/4 cup |
$1.99 per pound
|
$0.16 |
| 2 Tbsp. flour (25 ml) |
1 1/2 teaspoons |
$2.99 per 5 pounds
|
$0.01 |
| 1 c. dry red wine (250 ml) several sprigs fresh thyme |
1/4 cup |
$0.35 per fluid ounce
|
$0.70 |
| 12 ounce beef tenderloin, sliced 1/4-inch thick Coarse salt and freshly cracked pepper, to taste |
3 oz |
$14.99 per pound
|
$2.81 |
| 1/4 c. clarified butter (60 ml) |
1 tablespoon |
$3.99 per 16 ounces
|
$0.12 |
| 2 clv garlic, minced |
1/2 garlic garlic |
$4.00 per pound
|
$0.01 |
| 1/2 x Spanish onion, thinly sliced |
1/8 onion |
$0.79 per pound
|
$0.02 |
| 1 1/2 c. sliced cremini mushrooms (375 ml) |
1/3 cup |
$3.99 per pound
|
$0.24 |
| 1 pch freshly grated nutmeg |
1/4 pinch |
n/a
|
|
| 1/2 tsp paprika (5 ml) |
1/8 teaspoon |
$1.79 per ounce
|
$0.02 |
| 1 tsp Dijon mustard (5 ml) |
1/4 teaspoon |
$2.69 per 8 ounces
|
$0.01 |
| 1 Tbsp. Worcestershire sauce (15 ml) |
3/4 teaspoon |
$5.29 per 10 fluid ounces
|
$0.07 |
| 1/2 c. lowfat sour cream (125 ml) Freshly minced flat leaf parsley, to taste |
2 tablespoons |
$2.65 per 16 ounces
|
$0.17 |
| Total per Serving |
$5.10 |
| Total Recipe |
$20.39 |
Suggestions?