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Suggest a better descriptionIn a Dutch oven, brown meat on all sides, fat side first; remove meat. Add onions to drippings and saute until tender. Add bouillon, water, bay leaves, pepper and meat. Bring to a boil; cover and simmer 1 1/2 hours. Remove meat to a cutting board. With a sharp, long-bladed knife, slice across grain into 1/4" slices. Lift fat from broth. Add meat to broth and bring to a boil. Reduce heat and simmer 30 minutes or until meat is almost tender. Add carrots and potatoes. Cover and cook over medium-low heat about 30 minutes or until meat and vegetables are tender. Add salt. Discard bay leaf. Arrange meat and vegetables on a warm serving platter and spoon on some broth. Sprinkle with parsley. Mix horseradish and mayonnaise together and serve with meat.
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Serving Size: 1 Serving (335g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 415 | ||
Calories from Fat: 196 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.8g | 29 % | |
Saturated Fat 6.6g | 33 % | |
Monounsaturated Fat 9.2g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 144.4mg | 44 % | |
Sodium 307.5mg | 11 % | |
Potassium 774mg | 20 % | |
Total Carbohydrate 5.1g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 4.6g | ||
Protein 47.3g | 68 % | |
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: 415
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