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Suggest a better descriptionCook and stir onions and mushrooms in hot shortening until onions are tender; drain on paper towels. Brown meat in same skillet; add more shortening as necessary. remove from heat. Sprinkle seasonings over meat. Mix flour and beef stock; pour into skillet. Heat to boiling, stirring constantly. Boil 1 min. Stir in BUrgundy. Cover; simmer until meat is tender, 1 1/2 to 2 hr. The liquid should always just cover the meat. (If necessary, add a little more bouillon and Burgundy - 1 part bouillon to 2 parts Burgundy.) Gently stir in onions and mushrooms; cook uncovered 15 min., or until heated through.
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Serving Size: 1 Serving (512g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 584 | ||
Calories from Fat: 275 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.6g | 41 % | |
Saturated Fat 12.3g | 61 % | |
Monounsaturated Fat 13.1g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 107.4mg | 33 % | |
Sodium 475.9mg | 16 % | |
Potassium 1116.5mg | 29 % | |
Total Carbohydrate 9.5g | 3 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 8.8g | ||
Protein 50.6g | 72 % | |
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: 584
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