Dredge meat in flour. In a deep skillet or heavy pot, brown meat in lard. Add onion and garlic. Cook 5 minutes more or until onions are tender but not browned. Add remaining ingredients. Simmer, uncovered, 5 to 10 minutes more or until desired consistency. Serves 4-6. Busted by Christopher E. Eaves
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|Serving Size: 1 Serving (516g)|
|Recipe Makes: 4|
|Calories from Fat: 249 (54%)|
|Amt Per Serving||% DV|
|Total Fat 27.6g||37 %|
|Saturated Fat 9.7g||49 %|
|Monounsaturated Fat 12.1g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 86.6mg||27 %|
|Sodium 97.5mg||3 %|
|Potassium 1359.9mg||36 %|
|Total Carbohydrate 31.1g||9 %|
|Dietary Fiber 5.8g||23 %|
|Sugars, other 25.3g|
|Protein 25.6g||37 %|
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Calories per serving: 460
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