| 1/2 c. vegetable oil |
2 teaspoons |
$3.00 per 48 fluid ounces
|
$0.02 |
| 4 lbs. beef chuck, cut into 1 1/2 inch pcs |
5 1/3 oz |
$8.49 per pound
|
$2.83 |
| 4 garlic cloves, chopped |
1/3 garlic cloves |
$4.00 per pound
|
$0.01 |
| 2 c. dry red wine |
2 tablespoons |
$0.35 per fluid ounce
|
$0.47 |
| 8 ounce. tomato sauce |
2/3 oz |
$1.85 per 15 fluid ounces
|
$0.08 |
| 1 c. beef broth or possibly bouillon |
1 tablespoon |
$1.29 per 14 1/2 ounces
|
$0.06 |
| 1/2 c. red wine vinegar |
2 teaspoons |
$3.39 per 12 fluid ounces
|
$0.09 |
| 2 c. minced onion |
2 tablespoons |
$0.79 per pound
|
$0.05 |
| 2 1/2 tbsp. firmly packed brown sugar |
5/8 teaspoon |
$2.79 per 2 pounds
|
$0.01 |
| 1 1/3 teaspoon grnd cumin |
1/8 teaspoon |
$1.69 per 1 1/4 ounces
|
$0.01 |
| 1 bay leaf |
0.08 bay leaf |
$3.59 per 2 ounces
|
$0.35 |
| 2 lbs. sm. onions, blanched in boiling water for 1 minutes., liquid removed and peeled |
2 2/3 oz |
$0.79 per pound
|
$0.13 |
| 1/2 c. chopped fresh parsley leaves |
2 teaspoons |
$1.09 per cup
|
$0.05 |
| Total per Serving |
$4.15 |
| Total Recipe |
$49.86 |
Suggestions?