In a frying pan brown the beef, pork and bacon just enough to seal the meat and set aside.
In a large pot fry the onion and mushrooms for about 5 minutes.
Add all the remaining ingredients, cover with the beef stock, mix well and simmer for at least 2 hours.
Stir occasionally and add more water if necessary (the dish should retain some liquid when served).
Serve with potatoes and rye bread.
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|Serving Size: 1 Serving (764g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1037 (72%)|
|Amt Per Serving||% DV|
|Total Fat 115.3g||154 %|
|Saturated Fat 40.7g||204 %|
|Monounsaturated Fat 53.3g|
|Polyunsanturated Fat 12.9g|
|Cholesterol 245.6mg||76 %|
|Sodium 3541mg||122 %|
|Potassium 1654.9mg||44 %|
|Total Carbohydrate 27.3g||8 %|
|Dietary Fiber 9.3g||37 %|
|Sugars, other 18g|
|Protein 61g||87 %|
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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: 1443
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