Melt 2T butter and brown meat. Remove. Pour drippings into 5-quart dutch oven. Add onion, garlic and mushroom; saute until onion is golden. Stir in flour, tomato paste, salt and pepper until well-blended. Gradually stir in broth; bring to boiling, stirring constantly. Reduce heat and simmer 5 minutes. Stir in wine and 1.5T dill. Stir in meat. Stir in sour cream - cook on low. Garnish with parsley and serve with rice.
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|Serving Size: 1 Serving (1197g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 939 (65%)|
|Amt Per Serving||% DV|
|Total Fat 104.3g||139 %|
|Saturated Fat 59.9g||299 %|
|Monounsaturated Fat 26.4g|
|Polyunsanturated Fat 5.2g|
|Cholesterol 269.1mg||83 %|
|Sodium 508.2mg||18 %|
|Potassium 2898.2mg||76 %|
|Total Carbohydrate 112g||33 %|
|Dietary Fiber 9.7g||39 %|
|Sugars, other 102.3g|
|Protein 30.6g||44 %|
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Calories per serving: 1443
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