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Suggest a better description1. COOK BEEF IN ITS OWN FAT UNTIL BEEF LOSES ITS PINK COLOR, STIRING TO BREAK APART. DRAIN OR SKIM OFF EXCESS FAT. 2. COMBINE ONIONS, CATSUP, MUSTARD, SALT, BROWN SUGAR, VINEGAR, AND WATER; ADD TO BEEF; STIR TO MIX WELL. 3. COVER SIMMER 45 MINUTES. STIR OCCASIONALLY TO PREVENT BURNING. 4. PLACE 2/3 CUP (1-NO. 6 SCOOP) MIXTURE ON BOTTOM HALF BUN. TOP WITH SECOND HALF. 5. SERVE HOT IMMEDIATELY. NOTE: 1. IN STEP 2, 7 LB 4 OZ DRY ONIONS A.P. WILL YIELD 6 LB 8 OZ CHOPPED ONIONS. NOTE: 2. IN STEP 2, 13 OZ (4 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11000. NOTE: 3. IN STEP 3, MIXTURE MAY BE COOKED IN 350 F. OVEN UNTIL THOROUGHLY HEATED. NOTE: 4. IF DESIRED, BUNS MAY BE TOASTED IN STEP 4. Recipe Number: N02700 SERVING SIZE: 2/3 CUP PL From the
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Serving Size: 1 Serving (237g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 363 | ||
Calories from Fat: 246 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.3g | 36 % | |
Saturated Fat 10.5g | 52 % | |
Monounsaturated Fat 11.9g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 96.6mg | 30 % | |
Sodium 93.7mg | 3 % | |
Potassium 439mg | 12 % | |
Total Carbohydrate 4.1g | 1 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 3.1g | ||
Protein 23.9g | 34 % | |
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: 363
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