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Suggest a better descriptionBrush the meat with 1 tablespoon of the olive oil, place the meat in a large skillet or Dutch oven, and brown on all sides over high heat. Remove the meat. Reduce the heat and saute the onions, garlic, celery and carrots in the remaining 2 tablespoons of olive oil until soft. Add the rest of the ingredients, replace the meat, cover, and simmer for 2 1/2 to 3 hours, or until the meat is very tender. During cooking, turn the meat several times and baste. Remove the meat and defat the pan juices. Puree the vegetables in the juices and serve as a sauce with the sliced meat. Posted to EAT-L Digest 22 Jul 96 Date: Tue, 23 Jul 1996 10:03:53 -0400 From: Cheryl Constantine
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Serving Size: 1 Serving (223g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 90 | ||
Calories from Fat: 17 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.8g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 321.9mg | 11 % | |
Potassium 381.7mg | 10 % | |
Total Carbohydrate 4.5g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 4.4g | ||
Protein 3.3g | 5 % | |
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: 90
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