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Suggest a better descriptionIn a Dutch oven cook meat and onion in hot oil until meat is brown. Add the beer, water, tomato paste, paprika, salt, caraway seed and pepper. Cover; simmer 1 1/4 to 1 1/2 hours. Meanwhile, cut potatoes into 1" pieces. Add potatoes, UNDRAINED sauerkraut, and parsley to skillet. Cook, covered, about 20 minutes or until vegetables are tender. Cook, uncovered, 10 minutes more or until mixture is thickened and most of the liquid is evaporated.
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Serving Size: 1 Serving (367g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 129 | ||
Calories from Fat: 23 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.5g | 3 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 477.4mg | 16 % | |
Potassium 797.8mg | 21 % | |
Total Carbohydrate 20.4g | 6 % | |
Dietary Fiber 5g | 20 % | |
Sugars, other 15.3g | ||
Protein 4.1g | 6 % | |
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: 129
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