Dredge the meat with the combined flour, salt and pepper, then brown well on all sides in the fat in a deep skillet or Dutch oven. Add the water, cover, simmer over low heat for 2 hours. Add the vegetables and cook, covered, 20 minutes or until both the meat and vegetables are tender. Remove to a heated platter, thicken the gravy, if necessary, using 1 tbs of flour blended with 1 1/2 tb of water for each cup of gravy. NOTE: Add more water, if necessary, when the vegetables are added.
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|Serving Size: 1 Serving (887g)|
|Recipe Makes: 2|
|Calories from Fat: 435 (46%)|
|Amt Per Serving||% DV|
|Total Fat 48.3g||64 %|
|Saturated Fat 19.4g||97 %|
|Monounsaturated Fat 20.5g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 162.8mg||50 %|
|Sodium 182mg||6 %|
|Potassium 2257mg||59 %|
|Total Carbohydrate 75.1g||22 %|
|Dietary Fiber 13.4g||53 %|
|Sugars, other 61.8g|
|Protein 52.4g||75 %|
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Calories per serving: 941
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