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Suggest a better description1. Heat enough oil to cover bottom of large, heavy pan until oil is sizzling. 2. Dry meat well; add enough to pan to brown without crowding. Brown on high heat; turn when brown on one side; brown the second and continue until all sides of meat are completely brown. Remove; set aside. 3. Repeat with rest of meat. 4. Reduce heat; add onions and garlic to pan; cook over low heat until soft. 5. Return meat with its juice to pan; add next six ingredients; bring liquid to a boil. Reduce heat; simmer, partially covered, 2 to 3 hours or until meat is tender. 6. With knife or spoon, break meat up into bite-size pieces. Season with salt and pepper and serve over rice.
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Serving Size: 1 Serving (1126g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1478 | ||
Calories from Fat: 650 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 72.2g | 96 % | |
Saturated Fat 25.7g | 128 % | |
Monounsaturated Fat 32.7g | ||
Polyunsanturated Fat 5.5g | ||
Cholesterol 224.5mg | 69 % | |
Sodium 377.6mg | 13 % | |
Potassium 1748.7mg | 46 % | |
Total Carbohydrate 123g | 36 % | |
Dietary Fiber 8.4g | 33 % | |
Sugars, other 114.6g | ||
Protein 78.5g | 112 % | |
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: 1478
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