Add all but hotdogs to the pan, DO NOT BROWN MEAT FIRST (See Notes) 2. Cook over medium heat until thick. A long slow simmer is best (minimum 30 min but longer is better) 3. Excess fat can be removed when cooled 4. More water may be added for desired consistency 5. Stores well and may be frozen Note: You want the meat to cook wet (soft) so don't brown it or cook it separetely. Add ground vienna hotdogs 1/2 way through the simmering process after the ground beef has had an opportunity to cook through. A hand mixer or blender used with part of the cooked mixture may help to get the desired consistency.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (253g)|
|Recipe Makes: 8|
|Calories from Fat: 606 (81%)|
|Amt Per Serving||% DV|
|Total Fat 67.3g||90 %|
|Saturated Fat 31g||155 %|
|Monounsaturated Fat 21.4g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 188.3mg||58 %|
|Sodium 360.6mg||12 %|
|Potassium 716.1mg||19 %|
|Total Carbohydrate 7.8g||2 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 5.8g|
|Protein 28.6g||41 %|
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: 749
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