CARNE GUISADA

Made With:
Nutrition Facts
Serving Size
1 SERVING (4 OZ BEEF, 1/4 CUP SAUCE, 1 CUP VEG)
Amount Per Serving
Calories 355
% Daily Value
Total Fat 16.7g
26%
Saturated Fat 6.6g
33%
Cholesterol 74mg
25%
Sodium 372mg
16%
Total Carbohydrate 27.9g
9%
Dietary Fiber 4g
16%
Protein 24.6g
49%
Vitamin A 189%
Vitamin C 25%
Calcium 7%
Iron 20%
Total Time

240 min.

Serving & Size

1 SERVING (4 OZ BEEF, 1/4 CUP SAUCE, 1 CUP VEG)

Yields

Cinnamon, oregano, chili powder, brown sugar and Campbell's® Healthy Request® Condensed Tomato Soup combine to enhance this beef dish.  With a sweet and zesty flavor it will be sure to spice up any menu.

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVING (4 OZ BEEF, 1/4 CUP SAUCE, 1 CUP VEG)
Amount Per Serving
Calories 355
% Daily Value
Total Fat 16.7g
26%
Saturated Fat 6.6g
33%
Cholesterol 74mg
25%
Sodium 372mg
16%
Total Carbohydrate 27.9g
9%
Dietary Fiber 4g
16%
Protein 24.6g
49%
Vitamin A 189%
Vitamin C 25%
Calcium 7%
Iron 20%

estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
× =

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Instructions
1 In a bowl combine brown sugar and all the spices. Reserve 1/4 cup for later use.

2. Rub the remaining spice mixture over the entire surface of the meat.

3. Spread onions in an even layer in bottom of a sprayed full-size (12 x 20 x 3-in.) hotel pan. and place spice-rubbed beef on top of onions.
2 In a bowl, whisk together Campbell’s® Healthy Request Tomato Soup, water and reserved spice mixture. Pour soup over meat and onions.

5. Cover the hotel pan tightly and bake in 350°F. conventional or 325°F. convection oven 2 hours.
3 Remove pan from heat and spread potatoes and carrots around pot roast. Re-cover pan and continue to cook 1 hour or until the meat is very tender. Remove from the oven and remove meat from pan. Cover pan and keep potatoes and carrots warm. Cover meat and let rest at least 15 minutes before slicing. CCP: Cook to an internal temperature of 165°F. or higher for 15 seconds. CCP: Hold hot at 140°F or higher for service.
4 Stir cilantro into pan and mix well with carrots and onions to serve.
5 To Serve: Slice meat thinly (1/8-in. slices) and serve 4 oz. meat over top of 1 cup vegetables ladled with 1/2 cup pan sauce with vegetables
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