Saute onions in vegetable oil, browning well. Add vinegar, deglazing lightly. Add all other ingredients, except meat; blend well. Add meat. Cover and simmer slowly until meat is tender. Beef stock or water may be added for moisture. Serve with spaetzle. From The Best of the W?rst, Recipes of Germany Source: The Professional Chef No copyright shown
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|Serving Size: 1 Serving (811g)|
|Recipe Makes: 12|
|Calories from Fat: 399 (50%)|
|Amt Per Serving||% DV|
|Total Fat 44.4g||59 %|
|Saturated Fat 14.7g||74 %|
|Monounsaturated Fat 20.6g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 124.7mg||38 %|
|Sodium 155.3mg||5 %|
|Potassium 1490.9mg||39 %|
|Total Carbohydrate 58.1g||17 %|
|Dietary Fiber 11.3g||45 %|
|Sugars, other 46.8g|
|Protein 43.4g||62 %|
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Calories per serving: 796
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