SIMPLE BEEF FLAVORED GRAVY
A quick and easy gravy made with beef bouillon, flour, onion and butter. Serve over mashed potatoes, if desired.
Provided by sal
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Time 15m
Yield 6
Number Of Ingredients 5
Steps:
- Combine water, bouillon, flour, onion and butter in a small saucepan. Bring to a boil over medium heat and cook until thickened.
Nutrition Facts : Calories 97.9 calories, Carbohydrate 6.1 g, Cholesterol 20.5 mg, Fat 7.9 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 4.9 g, Sodium 275.9 mg, Sugar 1.1 g
CLASSIC BEEF GRAVY
It's gravy, baby! Try this beef gravy recipe on your favorite roast, vegetables, or mashed potatoes.
Provided by BIWFD
Time 20m
Yield Makes 14 servings
Number Of Ingredients 5
Steps:
- Heat butter in large nonstick skillet over medium heat until melted. stir in flour; cook 5 to 7 minutes until mixture is deep brown, stirring often. Whisk in broth until smooth; simmer 3 minutes, stirring often. Reduce heat to medium-low; cook 2 to 3 minutes or until thickened. Stir in bouillon granules and pepper; stirring until combined. Season with salt, as desired.
Nutrition Facts : Calories 40
BROWN GRAVY
No drippings are needed for this very simple and super quick homemade brown gravy that's perfect for mashed potatoes, meatloaf or even French fries. You'll never use packet gravy again.
Provided by Food Network Kitchen
Time 10m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Whisk together the beef stock, cornstarch, onion powder, soy sauce and bouillon cube in a medium saucepan. Bring to a simmer over medium heat, whisking occasionally, and cook until slightly thickened, about 1 minute. Turn off the heat and whisk in the heavy cream.
ROAST BEEF WITH GRAVY
Provided by Trisha Yearwood
Categories main-dish
Time 4h15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees F. Line a 9-by 13- by 2-inch pan or your oven's broiler pan with a sheet of heavy-duty aluminum foil large enough to fully wrap the roast. The shiny side of the foil should be up. Sprinkle the roast on all sides with salt and pepper and place it in the center of the foil. Spread the onion slices over the top of the roast and pour the vinegar around it. Bring the ends of the foil together and fold several times, and then fold the ends together to completely enclose the roast. Pour about 1 inch of water into the pan around the foil-wrapped roast. Bake until the meat is fork tender and brown, 3 to 4 hours. Check the water level in the pan regularly during cooking and replenish it if necessary. If any juice seeps from the foil seals during roasting, save it to use in making the gravy. When the roast is done, remove the package from the baking pan and let it cool for a few minutes. Open the package carefully to preserve all the juices and transfer the meat to a platter. Cover with a tent of foil to keep it warm while you make the gravy. Pour the roasting juices into a measuring cup and let the fat rise to the surface. Skim off the fat, reserving 4 tablespoons in a saucepan and discarding the rest. (If the fat measures less than 4 tablespoons, add enough butter to make up the difference.) Measure the remaining defatted pan juices and reserve. If you have less than 2 cups, add water to make 2 cups. Add the flour to the fat in the saucepan and stir with a wire whisk to make a roux. Cook over medium-low heat until the flour is lightly browned, about 1 minute. Slowly whisk in the reserved pan juices and stir until thickened. Slice the roast or cut it into chunks (it will be very tender), and serve it with the gravy.
SUNDAY ROAST BEEF AND GRAVY
Provided by Claire Robinson
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F.
- Using a heavy hand, season rib-eye roast with salt and pepper on all sides. Heat olive oil in a large Dutch oven or a roasting pan. Place beef in hot pan and sear until deep golden brown on all sides. Transfer the pan to the oven and roast for about 15 minutes per pound for medium-rare, making an approximate hour of cooking time. Remove the pan from oven and transfer the beef to a cutting board. Allow meat to rest for at least 15 minutes, tented with foil, before carving.
- Gravy:
- Pour off excess fat from the Dutch oven (reserve for Thyme for Yorkshire Pudding, if desired) and place on the stovetop over medium heat. Add shallots and cook until soft and brown, about 4 to 6 minutes. Deglaze the pot with 1/2 cup of the wine, scraping up browned bits from the bottom. Add remaining wine, bring to a boil and reduce by half. Add stock and simmer until reduced again by about half. Pass the gravy through a fine mesh sieve and return to the pan. Bring back to a boil, then lower the heat and simmer until desired gravy consistency is reached. Taste for seasoning and adjust, if necessary. Carve beef against the grain, into thin slices, and serve with gravy.
EASY BEEF GRAVY
Easy beef gravy. This recipe works with beef that doesn't have too much juice and/or when boiling potatoes for mashing. Or with just a can of beef broth and water. I like this as it works well when making mashed potatoes and beef, when not too many drippings from the main beef course are available.
Provided by sandichef
Categories Sauces
Time 23m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Add one can of beef broth over medium heat and 1/4 cup cornstarch, mix using wire whisk. Add half stick of butter. Add 1/4 cup water or if available- skim foamy starch water from boiling potatoes with spoon and add about 4 tablespoons of this to pot. Add any meat drippings if available. Stir often. Add pepper. Cook to boil -- then simmer -- low -- salt to taste. using wire strainer- pour gravy into strainer over bowl or gravy boat. Serves 4-6.
Nutrition Facts : Calories 144.5, Fat 11.8, SaturatedFat 7.4, Cholesterol 30.5, Sodium 524.6, Carbohydrate 8.5, Fiber 0.5, Protein 1.6
GRAVY
Provided by Food Network
Categories condiment
Time 35m
Yield 2 to 3 cups gravy
Number Of Ingredients 6
Steps:
- Melt the butter in a medium heavy-bottomed Dutch oven or pot over medium heat. When the butter has begun to bubble, sprinkle in the flour and whisk continuously until fully mixed. Continue to cook, whisking often, until the roux smells toasty and is the color of peanut butter, 4 to 6 minutes.
- Carefully pour in 3 cups stock, whisking constantly, until fully incorporated, making sure to whisk in the corners of the pot. Raise the heat slightly and bring to a boil, whisking often, about 3 minutes. Lower the heat and simmer, uncovered, whisking occasionally, until thick and glossy, 10 to 15 minutes. (The gravy will be very thick at this point.)
- Set aside until ready to use, up to 4 hours, or refrigerate overnight.
- To reheat: Heat the gravy in a heavy-bottomed pot over medium heat, whisking often, until warm. Whisk in 1 cup of additional liquid, using drippings, stock or a combination of the two, until the desired consistency is reached. Whisk in the additional liquid gradually, stirring after each addition.
- To finish: Whisk in the mustard and taste for seasoning. Add salt and pepper to taste, being careful to avoid oversalting.
ROAST BEEF & GRAVY
Perfectly cooked roast beef with a great gravy...classic comfort food, at its best!!! Since I use a low oven temperature to cook the roast to retain the flavorful juices, it's necessary to make a rich, meaty gravy without the pan juices...and it is a gravy worthy of my perfectly cooked roast beef!!!! If you find a lot of juice in the roasting pan, chances are that the meat will be dry and tough. Serve along with mashed potatoes and green beans, and you have an old-fashioned dinner...just like Mama made!!!!
Provided by Alan in SW Florida
Categories Sauces
Time 3h
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Pat the roast dry with paper towels. Rub 2 teaspoons salt evenly over the surface of the meat. Cover with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
- Adjust the oven rack to the lower-middle position and preheat the oven to 275 degrees. Again, pat the roast dry with paper towels and rub with 1 teaspoon of pepper. Heat the oil in a large Dutch oven or heavy pot over medium-high heat until just smoking. Brown the roast on all sides, 8 to 12 minutes, then transfer to a V-rack set inside of a roasting pan (if you don't have a V-rack, use a wire rack set on a rimmed baking sheet.) Do NOT wipe out the Dutch oven. Transfer the roasting pan to the oven and cook until the center of the meat registers 120 to 125 degrees on an instant-read thermometer (for medium-rare), 1 1/2 to 2 hours. Adjust cooking time, if you like your roast more or less done. Here is a list of temperatures to test for doneness: Cook until meat thermometer registers for -- RARE - 115 to 120 degrees -- MEDIUM-RARE - 120 to 125 degrees -- MEDIUM - 130 to 135 degrees -- MEDIUM-WELL - 140 to 145 degrees -- WELL-DONE - 150 to 155 degrees.
- Meanwhile, add the chopped mushrooms to the fat in the Dutch oven and cook over medium heat until golden, about 5 minutes. Stir in the minced onion, chopped carrot, and chopped celery and cook until browned, 8 to 10 minutes. Stir in the tomato paste, minced garlic, and flour and cook until fragrant, about 2 minutes. Stir in the red wine and broth, scraping up any browned bits with a wooden spoon. Bring to a boil, then reduce the heat to medium and simmer until thickened, about 10 minutes. Strain the gravy, then stir in the Worcestershire sauce and season with salt and pepper, to taste; cover and keep warm.
- Transfer the roast to a cutting board, tent with foil, and let rest for 20 minutes. Slice the roast crosswise against the grain into 1/2-inch-thick slices. Serve with the gravy.
Nutrition Facts : Calories 763.1, Fat 48, SaturatedFat 18.5, Cholesterol 202.6, Sodium 208, Carbohydrate 12.5, Fiber 1.6, Sugar 3.5, Protein 60.4
EASY GRAVY
Take the stress out of roast dinner prep with our easy five-ingredient gravy. Prep it on the day or make ahead and keep in the freezer until needed
Provided by Barney Desmazery
Categories Condiment
Time 30m
Number Of Ingredients 5
Steps:
- Heat the butter in a saucepan (or in a roasting tin containing meat juices from your roast), then scatter over the flour. Stir until it forms a dark, sandy paste. Splash in the port, stir in the redcurrant jelly and cook down until sticky. Stir in the stock and simmer for 5 mins. Decant into a warmed gravy jug to serve.
Nutrition Facts : Calories 135 calories, Fat 4 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
BEEF WELLINGTON WITH RED WINE GRAVY
Update a celebration dinner centrepiece using prosciutto instead of pancakes to encase beef and porcini mushroom stuffing
Provided by Barney Desmazery
Categories Dinner, Main course
Time 2h
Number Of Ingredients 42
Steps:
- First soak the dried porcini in 400ml of kettle-hot water and set aside. Pat the beef fillet with kitchen paper to dry it of any blood then season with salt and then heavily with black pepper. Heat the olive oil in a large frying pan until very hot then spend 8-10 mins searing and turning the fillet with tongs until it's well browned on all sides. Hold it up to sear both ends as well. Set the beef aside on a tray to catch any juices and turn the heat off the pan but don't clean it.
- Drain and squeeze out the dried porcini but reserve the juice and tip the porcini into a food processor with the other mushrooms and thyme. Season everything with salt and pepper and pulse until finely chopped but not completely smooth. Place the beef pan back on the heat with the butter and when it starts to sizzle add the shallot and cook for 2 mins until softened. Turn the heat up and tip in the mushrooms, add a splash of Worcestershire sauce and cook everything for 10-12 mins until you have a paste that comes away from the side of the pan. Tip into a bowl to cool, stir through the parmesan if using and set aside. Turn off the heat from the pan but don't clean it. The beef can be seared and the mushroom mixture can be made several hours in advance.
- For the first stage of assembly get a large sheet of cling film and overlap the prosciutto slices on it in a row, tip the mushroom mix on top then cover with another sheet of cling film. Either with your hands or a rolling pin, pat it down or roll it out to a thin layer that just covers the prosciutto. Remove the top sheet of cling film and sit the fillet down the centre of the mushrooms. Using the edge of the cling film lift and roll the prosciutto and mushrooms to encase the beef then use the cling film to roll everything into a tight sausage. For the best results now place the sausage in the freezer for 30 mins to firm up - do not leave for longer of cooking times will be affected.
- On a lightly floured surface, roll the pastry to a rectangle a little larger than a magazine, trim the edges to neaten and save the trimmings. Lightly brush the pastry all over with beaten egg. Carefully unwrap the prosciutto parcel and lay in the middle of the pastry. Like wrapping a parcel or making a spring roll fold the shorter edges over the fillet then roll the whole thing around the fillet to encase. For a really neat finish get another clean sheet of cling film and roll the Wellington into a sausage tight sausage again. Place in the fridge and chill for at least 30 mins or up to a day.
- Heat the oven to 220C/200C fan/gas 7 with a sturdy, lightly oiled baking tray in it. Re-roll the pastry trimmings and use to make 6 leaves. Unwrap the wellington, brush all over with egg then decorate with the leaves. Brush the leaves with more egg. Sprinkle with flaky sea salt and transfer, sealed side down to the heated baking tray. Bake the for 10 mins then reduce the heat of the oven to 200C/180C fan/gas 6 and continue to bake for 25 mins for rare meat, 30 mins for medium rare, 35 mins for medium and about 45 mins for well-done, making sure the pastry doesn't burn (you can cover it with foil if it starts to become too dark. Remove from the oven and leave for 10 mins to relax.
- To make the gravy, heat the butter in the mushroom pan and fry the shallot, thyme and bay, scraping the crispy bits of the pan with a wooden spoon. Scatter over the flour and brown then splash in the brandy, sizzle for a minute, then add the red wine and boil to a purple paste. Pour in the mushroom soaking liquid, avoiding the gritty bits at the bottom, crumble in the stock cube and any juice from the resting beef and simmer for 5 mins until you have a tasty gravy, season to taste.
- Using a very sharp knife carefully carve the wellington into six thick slices. You can trim the pastry ends and serve them separately. Serve on heated plates with a jug of gravy.
- First soak the dried porcini in 400ml of kettle-hot water and set aside. Pat the beef fillet with kitchen paper to dry it of any blood then season with salt and then heavily with black pepper. Heat the olive oil in a large frying pan until very hot then spend 8-10 mins searing and turning the fillet with tongs until it's well browned on all sides. Hold it up to sear both ends as well. Set the beef aside on a tray to catch any juices and turn the heat off the pan but don't clean it.
- Drain and squeeze out the dried porcini but reserve the juice and tip the porcini into a food processor with the other mushrooms and thyme. Season everything with salt and pepper and pulse until finely chopped but not completely smooth. Place the beef pan back on the heat with the butter and when it starts to sizzle add the shallot and cook for 2 mins until softened. Turn the heat up and tip in the mushrooms, add a splash of Worcestershire sauce and cook everything for 10-12 mins until you have a paste that comes away from the side of the pan. Tip into a bowl to cool, stir through the parmesan if using and set aside. Turn off the heat from the pan but don't clean it. The beef can be seared and the mushroom mixture can be made several hours in advance.
- For the first stage of assembly get a large sheet of cling film and overlap the prosciutto slices on it in a row, tip the mushroom mix on top then cover with another sheet of cling film. Either with your hands or a rolling pin, pat it down or roll it out to a thin layer that just covers the prosciutto. Remove the top sheet of cling film and sit the fillet down the centre of the mushrooms. Using the edge of the cling film lift and roll the prosciutto and mushrooms to encase the beef then use the cling film to roll everything into a tight sausage. For the best results now place the sausage in the freezer for 30 mins to firm up - do not leave for longer of cooking times will be affected.
- On a lightly floured surface, roll the pastry to a rectangle a little larger than a magazine, trim the edges to neaten and save the trimmings. Lightly brush the pastry all over with beaten egg. Carefully unwrap the prosciutto parcel and lay in the middle of the pastry. Like wrapping a parcel or making a spring roll fold the shorter edges over the fillet then roll the whole thing around the fillet to encase. For a really neat finish get another clean sheet of cling film and roll the Wellington into a sausage tight sausage again. Place in the fridge and chill for at least 30 mins or up to a day.
- Heat the oven to 220C/200C fan/gas 7 with a sturdy, lightly oiled baking tray in it. Re-roll the pastry trimmings and use to make 6 leaves. Unwrap the wellington, brush all over with egg then decorate with the leaves. Brush the leaves with more egg. Sprinkle with flaky sea salt and transfer, sealed side down to the heated baking tray. Bake the for 10 mins then reduce the heat of the oven to 200C/180C fan/gas 6 and continue to bake for 25 mins for rare meat, 30 mins for medium rare, 35 mins for medium and about 45 mins for well-done, making sure the pastry doesn't burn (you can cover it with foil if it starts to become too dark. Remove from the oven and leave for 10 mins to relax.
- To make the gravy, heat the butter in the mushroom pan and fry the shallot, thyme and bay, scraping the crispy bits of the pan with a wooden spoon. Scatter over the flour and brown then splash in the brandy, sizzle for a minute, then add the red wine and boil to a purple paste. Pour in the mushroom soaking liquid, avoiding the gritty bits at the bottom, crumble in the stock cube and any juice from the resting beef and simmer for 5 mins until you have a tasty gravy, season to taste.
- Using a very sharp knife carefully carve the wellington into six thick slices. You can trim the pastry ends and serve them separately. Serve on heated plates with a jug of gravy.
Nutrition Facts : Calories 760 calories, Fat 47 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 34.4 grams carbohydrates, Sugar 1.5 grams sugar, Fiber 1.2 grams fiber, Protein 46.6 grams protein, Sodium 2.1 milligram of sodium
BEEF TIPS AND GRAVY
This meal has been a favorite for many years. It is basically beef tips browned and slowly cooked until tender. We usually serve this with homemade mashed potatoes and corn.
Provided by Jamie
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h5m
Yield 4
Number Of Ingredients 10
Steps:
- Cook in a large skillet over medium heat until browned on all sides, about 20 minutes. Stir in cream of mushroom soup, 2 1/2 cups milk, salt, and pepper. Cover and simmer, stirring occasionally, until thickened to gravy consistency, at least 1 hour.
- Place potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Add 1/4 cup butter, 1/4 cup milk, salt, and pepper; beat with an electric mixer until smooth.
- Heat corn in a saucepan over medium heat until tender, about 15 minutes. Season with salt and pepper.
- Pour beef and gravy mixture over mashed potatoes and place corn on the side to serve.
Nutrition Facts : Calories 894.2 calories, Carbohydrate 95.5 g, Cholesterol 114 mg, Fat 44.1 g, Fiber 8.7 g, Protein 36.5 g, SaturatedFat 19.8 g, Sodium 1925.1 mg, Sugar 18.2 g
MEATBALLS IN BEEF GRAVY
For the best flavor I recommended to brown the meatballs in the skillet, the browned bits in the skillet will add flavor to the gravy, I have listed the yield for 4 please be aware that it is for four smaller size portions if you like lots of gravy then you may want to double the recipe ---prep time does not include preparing the meatballs --- serve with mashed potatoes
Provided by Kittencalrecipezazz
Categories Meat
Time 50m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Mix all meatball ingredients in a bowl using clean hands.
- Shape into 1-inch balls.
- Heat oil and butter in a skillet over medium-high heat (use a skillet with high sides to hold in the gravy and meatballs or use a saucepan) add in the meatballs in two batches and brown until almost cooked through turning frequently for even browning (about 10 minutes) remove to a plate.
- You may drain some fat from the skillet but leave in about 3 tablespoons.
- Add in onion and saute until softened (about 3-4 minutes) scraping any browned bits that have accumulated on the bottom of the skillet while cooking.
- Add in mushrooms cook stirring until softened.
- Add in flour and stir for 1 minute.
- Slowly add in beef broth; bring to a boil stirring/whisking constantly until smooth, bubbly and thickened.
- Add in Worcestershire sauce, ketchup and black pepper; bring back to a simmer stirring (if using add in the beef bouillon powder, start with 3 tablespoons ketchup you may add in more if desired).
- Add in cooked meatballs and simmer uncovered for about 20-25 minutes over low heat, stirring frequently.
- Season with salt to taste if desired.
- At the end of cooking stir in 1/4 cup sour cream until combined and heated through (do not boil).
Nutrition Facts : Calories 534.4, Fat 34.9, SaturatedFat 13.7, Cholesterol 154.1, Sodium 495.5, Carbohydrate 23.7, Fiber 1.7, Sugar 5.4, Protein 31.5
CHEF JOHN'S MUSHROOM GRAVY
Mushroom sauce can be done with any type of stock, but I used beef stock here since I'm going to be serving with meatloaf.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Heat butter over medium heat in a saucepan until it foams. Stir in mushrooms. Season with salt. Simmer until liquid evaporates, about 20 minutes.
- Stir in the flour, cooking and stirring for about 5 minutes. Add about 1 cup of beef stock, stirring briskly until incorporated, then pour in the remaining stock and mix thoroughly. Season with black pepper and thyme. Reduce heat to medium-low, and simmer until thickened, about 30 minutes, stirring often.
Nutrition Facts : Calories 132.6 calories, Carbohydrate 8.9 g, Cholesterol 20.3 mg, Fat 8.7 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 5.1 g, Sodium 63.1 mg, Sugar 3.2 g
KITTENCAL'S BEEF GRAVY
This is not a fancy beef gravy and I am not claiming it to be the best, but for the ease of this recipe it's sure a great gravy that can be used for many recipes --- my favorite way to use this gravy is prepare as directed then add in slices of cooked leftover beef roast, steak or cooked meatballs to hot gravy, then serve on toasted buns with mashed potatoes--- the amount of flour listed will give you a thick gravy if you prefer a thinner gravy reduce the flour by 1 to 1-1/2 tablespoons --- do not add any salt if desired it may be added in at the end of cooking --- also see my recipe#145064
Provided by Kittencalrecipezazz
Categories Sauces
Time 5m
Yield 5 cups (approx)
Number Of Ingredients 7
Steps:
- In a saucepan over medium-high heat melt butter or margarine until bubbly (do not brown).
- Add in the black pepper, garlic powder (if using) and flour, then whisk for 1 minute.
- Slowly add in the beef broth and beef bouillon powder (or beef broth mixed with pan drippings) stir over low heat until smooth, thickened and bubbly about 3 minutes).
Nutrition Facts : Calories 220.6, Fat 18.6, SaturatedFat 11.7, Cholesterol 48.8, Sodium 170.1, Carbohydrate 12.2, Fiber 0.5, Sugar 0.1, Protein 1.9
EASY ROAST BEEF
This easy roast beef recipe with carrots and a simple gravy is ideal for a stunning Sunday dinner for the family. It takes just 15 minutes to prepare
Provided by James Martin
Categories Dinner, Main course
Time 1h15m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Heat oven to 240C/220C fan/gas 9.
- Mix 1 tsp plain flour and 1 tsp mustard powder with some seasoning, then rub all over the 950g beef top rump joint.
- Put 1 onion, cut into 8 wedges, and 500g carrots, halved lengthways, into a roasting tin and sit the beef on top, then cook for 20 mins.
- Reduce oven to 190C/170C fan/gas 5 and continue to cook the beef for 30 mins if you like it rare, 40 mins for medium and 1 hr for well done.
- Remove the beef and carrots from the oven, place onto warm plates or platters and cover with foil to keep warm.
- Let the beef rest for 30 mins while you turn up the oven to cook your Yorkshire puds and finish the potatoes.
- For the gravy, put the tin with all the meat juices and onions back onto the hob.
- Stir in 1 tbsp plain flour, scraping all the stuck bits off the bottom of the tin. Cook for 30 seconds, then slowly stir in 250ml beef stock, little by little.
- Bubble to a nice gravy, season, then serve with the beef, carved into slices, carrots and all the other trimmings.
Nutrition Facts : Calories 546 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 52 grams protein, Sodium 0.65 milligram of sodium
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