Boiled Beef With Dill Pickle Gravy

1. Boil the sliced beef about 2 hours, or until tender.

2. Melt the butter and mix with the flour.

3. Fry to make light golden roux, add to beef broth along with pickles, vinegar, and dill (optional).

4. Cook for about 5 minutes, or until the gravy thickens.

5. Stir constantly to prevent lumping.

6. Season with salt and pepper to taste.

7. Pour the hot gravy over the sliced beef.

8. Serve with bread dumplings.

9. Use the remaining broth to make delicious beef soup.

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Nutrient	Quantity
Total fats	33.2747 g
Protein	201.009 g
Carbohydrates	64.488 g
Energy	1390.6077 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.6645 g
Water	1722.0248 g
Aspartic acid	1.2887 g
Calcium, Ca	1596.2276 mg
Lutein + zeaxanthin	113.4 g
Fiber, total dietary	10.5606 g
Carotene, beta	214.65 g
Niacin	19.5431 mg
Vitamin A, RAE	297.9386 g
Arginine	1.8298 g
Riboflavin	2.001 mg
Fatty acids, total saturated 20:1	0.0352 g
Glutamic acid	3.3437 g
Sodium, Na	6164.9997 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2752 g
Total lipid (fat)	33.2747 g
Manganese, Mn	1.7275 mg
Fructose	2.2275 g
Proline	0.6208 g
Fatty acids, total saturated 16:0	3.875 g
Choline, total	623.3685 mg
Sugars, total	4.4076 g
Serine	0.7358 g
Fatty acids, total saturated 18:0	1.6646 g
Fatty acids, total saturated 20:4 undifferentiated	0.4715 g
Vitamin B-6	1.5885 mg
Selenium, Se	164.4162 g
Ash	30.1751 g
Fatty acids, total saturated 18:1 undifferentiated	10.9699 g
Pantothenic acid	1.7029 mg
Phenylalanine	0.7351 g
Copper, Cu	3.3123 mg
Thiamin	2.0327 mg
Retinol	272.0006 g
Methionine	0.403 g
Iron, Fe	16.611 mg
Carbohydrate, by difference	64.488 g
Phosphorus, P	2225.2982 mg
Folate, total	234.0353 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.2085 g
Alanine	0.7378 g
Cholesterol	453.3344 mg
Valine	0.7987 g
Fatty acids, total saturated 18:2 undifferentiated	11.5879 g
Glycine	0.8614 g
Carotene, alpha	52.65 g
Glucose (dextrose)	2.106 g
Fatty acids, total saturated 14:0	0.1575 g
Zinc, Zn	12.4156 mg
Isoleucine	0.6156 g
Fatty acids, total saturated 12:0	0.0124 g
Fatty acids, total polyunsaturated	13.3492 g
Leucine	1.0818 g
Vitamin A, IU	1449.2067 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.1088 g
Folate, DFE	234.0353 g
Tryptophan	0.2606 g
Vitamin C, total ascorbic acid	9.756 mg
Phytosterols	59.304 mg
Tyrosine	0.5871 g
Vitamin B-12	9.4867 g
Vitamin K (phylloquinone)	70.9717 g
Fatty acids, total saturated	5.8664 g
Histidine	0.3919 g
Fatty acids, total monounsaturated	11.2906 g
Threonine	0.5727 g
Folate, food	234.0353 g
Cryptoxanthin, beta	121.5 g
Vitamin E (alpha-tocopherol)	4.7091 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.2992 g
Magnesium, Mg	295.1134 mg
Lysine	0.5291 g
Potassium, K	3163.7141 mg
Cystine	0.258 g
Fluoride, F	295.905 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	3.5 tablespoons	299.25	13.7498	25.2
flour	5 tablespoons	180.7125	39.5642	0.7011
dill	1 teaspoon	6.405	1.1586	0.3053
white vinegar	2.5 tablespoons	6.705	0.0149	0
salt pepper	0	806.9352	0	4.5333
beef broth	2.5 cups	42	0.24	1.32
dill pickle	3	48.6	9.7605	1.215
beef tip roast	2	806.9352	0	4.5333