1. Trim the fat from the meat 2. Brown the meat in just enough oil to keep it from sticking to the dutch oven 3. Remove the meat and brown the onion and garlic 4. Drain the oil keeping the onion and garlic in the pan 5. Add the browned meat; soup, water and bay leaves (you need enough liquid to cover the meat during the long cooking time) COOK FOR 1 HOUR 6. Add lemon and sugar and simmer another 1 hour 7. Add ketchup and raisins and cook 1/2 ~ 1 hour Now, what I do is 1 hour before its finished cooking ( when I add the ketchup) I also add fresh mushrooms, carrots, potatoes, and green beans ~- or any combination! The potatoes are a must -- they taste sooooo good cooked in this "gravy". Slice the meat thin and serve it with the "gravy" which is thin, but delicious. I also make Kasha with this meal. The best part is that therere always leftovers!! Enjoy!! Linda/Tampa Formatted by Elaine Radis; BGMB90B Posted to JEWISH-FOOD digest V97 #329 by Nancy Berry
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (204g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 4 (7%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 531.8mg||18 %|
|Potassium 182mg||5 %|
|Total Carbohydrate 11.5g||3 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 10.5g|
|Protein 2.4g||3 %|
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: 56
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!