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Suggest a better descriptionMarinate chuck roast in buttermilk, covered overnight in refrigerator. Next day, wipe meat dry with a paper towel, and season with salt and pepper; brown meat in a Dutch Oven. Add onions, carrots, celery, 1 cup of buttermilk from the marinade, and water to cover meatbsp. Place bay leaf, peppercorns, cloves and caraway seeds into a coffee filter, and bring up the sides; tie closed with a string, and place into liquid. Cover Dutch Oven, and bake 2 1/2 to 3 hours at 300 degrees, or until meat is tender; remove spice bag. Stir in sour cream and add together flour and water; bring to a boil, and add flour and water to thicken. Add sugar, and more salt and pepper to taste. Slice beef against the grain, and serve slices with gravy. Will serve 4 people. Serve with noodles, mashed or boiled potatoes.
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Serving Size: 1 Serving (878g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1135 | ||
Calories from Fat: 325 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.2g | 48 % | |
Saturated Fat 16.6g | 83 % | |
Monounsaturated Fat 7.4g | ||
Polyunsanturated Fat 6.2g | ||
Cholesterol 64.4mg | 20 % | |
Sodium 760.9mg | 26 % | |
Potassium 2648.6mg | 70 % | |
Total Carbohydrate 198.8g | 58 % | |
Dietary Fiber 44.2g | 177 % | |
Sugars, other 154.6g | ||
Protein 38.6g | 55 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1135
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