American Curried Beef

1. Cook the onion and garlic in butter until soft.

2. Add the ground beef and brown lightly.

3. Blend in the flour.

4. Add the raisins through water; simmer, covered, 15 minutes, stirring occasionally.

5. Add the peas, salt and pepper; reheat.

6. Serve on hot rice.

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Nutrient	Quantity
Total fats	82.8894 g
Protein	119.9825 g
Carbohydrates	85.5323 g
Energy	1525.6662 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2384 g
Water	1122.1539 g
Aspartic acid	1.3056 g
Calcium, Ca	390.8088 mg
Lutein + zeaxanthin	743.28 g
Fiber, total dietary	17.3346 g
Fatty acids, total trans-polyenoic 13:0	0.005 g
Carotene, beta	622.643 g
Niacin	34.0346 mg
Vitamin A, RAE	53.883 g
Fatty acids, total trans-polyenoic	0.0997 g
Arginine	1.5082 g
Riboflavin	0.9715 mg
Fatty acids, total polyunsaturated 15:0	0.0499 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0841 g
Fatty acids, total saturated 20:1	0.0346 g
Glutamic acid	3.0445 g
Sodium, Na	324.0999 mg
Fatty acids, total saturated 16:1 undifferentiated	0.6897 g
Total lipid (fat)	82.8894 g
Manganese, Mn	2.0448 mg
Fructose	5.7258 g
Proline	0.4678 g
Fatty acids, total saturated 16:0	7.7303 g
Fatty acids, total saturated 8:0	0.0009 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.1859 g
Sucrose	4.3951 g
Choline, total	347.5545 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0771 g
Fatty acids, total polyunsaturated 18:1 t	0.4125 g
Sugars, total	35.0337 g
Serine	0.568 g
Fatty acids, total saturated 10:0	0.0054 g
Fatty acids, total saturated 18:0	3.1771 g
Fatty acids, total saturated 20:4 undifferentiated	0.0272 g
Vitamin B-6	3.8377 mg
Selenium, Se	103.189 g
Ash	12.4185 g
Fatty acids, total saturated 18:1 undifferentiated	47.9996 g
Pantothenic acid	4.7582 mg
Phenylalanine	0.5556 g
Copper, Cu	1.2402 mg
Betaine	36.7078 mg
Thiamin	1.0029 mg
Methionine	0.2248 g
Iron, Fe	13.7807 mg
Carbohydrate, by difference	85.5323 g
Phosphorus, P	1428.6461 mg
Folate, total	218.0453 g
Tocopherol, gamma	0.0724 mg
Fatty acids, total saturated 4:0	0.0008 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0091 g
Fatty acids, total saturated 22:1 undifferentiated	0.0009 g
Alanine	0.5005 g
Cholesterol	249.3339 mg
Valine	0.7502 g
Fatty acids, total saturated 18:2 undifferentiated	16.4103 g
Glycine	0.6297 g
Carotene, alpha	43.12 g
Glucose (dextrose)	8.7398 g
Fatty acids, total saturated 14:0	0.3747 g
Zinc, Zn	19.2527 mg
Isoleucine	0.5205 g
Fatty acids, total saturated 12:0	0.0053 g
Fatty acids, total polyunsaturated	16.7151 g
Fatty acids, total saturated 14:1	0.0544 g
Leucine	0.8576 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0997 g
Tocotrienol, alpha	0.176 mg
Vitamin A, IU	1095.627 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0181 g
Folate, DFE	218.0453 g
Tryptophan	0.2213 g
Vitamin C, total ascorbic acid	93.1001 mg
Phytosterols	211.27 mg
Galactose	0.0132 g
Fatty acids, total polyunsaturated 18:1 c	4.2635 g
Fatty acids, total saturated 20:0	0.0136 g
Fatty acids, total saturated 6:0	0.0024 g
Tyrosine	0.4414 g
Vitamin B-12	5.7608 g
Vitamin K (phylloquinone)	41.2173 g
Fatty acids, total saturated	11.5723 g
Histidine	0.2725 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0008 g
Fatty acids, total monounsaturated	48.7308 g
Threonine	0.4592 g
Folate, food	218.0453 g
Fatty acids, total polyunsaturated 17:0	0.1179 g
Vitamin E (alpha-tocopherol)	24.4649 mg
Fatty acids, total trans	0.5123 g
Fatty acids, total trans-monoenoic	0.4125 g
Magnesium, Mg	234.9619 mg
Lysine	0.6147 g
Potassium, K	2771.111 mg
Cystine	0.1824 g
Fluoride, F	6.29 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Ginger	1 teaspoon	1.6	0.3554	0.015
Butter	2 tablespoons	171	7.857	14.4
Rice	0	0	0	0
Garlic	1 clove	4.47	0.9918	0.015
Onion	4	176	41.096	0.44
Curry powder	1 tablespoon	20.475	3.5173	0.8826
Water	1.25 1/4	0	0	0
flour	1 tablespoon	36.1425	7.9128	0.1402
Raisin	2 tablespoons	62.2875	16.401	0.0949
Almond	0.25 cup	481.78	0	54.5
salt pepper	0	0	0	0
beef	1	530.4012	0	12.1947
pea	1 cup	41.16	7.399	0.196
beef bouillon cube	1	0.35	0.002	0.011