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Suggest a better descriptionTrim and cut the meat into very small pieces, then heat the beef dripping in a large pan and fry the meat over a high heat until well browned. Now lower the heat a little, stir in the onion and cook until it's lightly browned. Sprinkle in the flour, paprika, Herbes de Provence, carrawy seeds and garlic. Stir well and cook for a minute or two before addiing the tomatoes and stock. When it comes to simmering point, cover and continue simmering very gently for 45 minutes. After that, take the lid off and stir in the tomato puree, followed by the potatoes and chopped pepper, and simmer genly for 10 minuts, stirring occasionally. Meanwhile, in a bowl, mix the flour and shredded suet, season and add enough cold water to make a smooth, elastic dough. Divide the dough into 12 small dumplings, pop them into the soup - don't press them down, though, just let them float. Then put the lid back on and simmer for a further 25 minutes. Taste to check the seasoning and a dollop of soured cream or yoghurt to each serving.
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Serving Size: 1 Serving (1191g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 407 | ||
Calories from Fat: 83 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.2g | 12 % | |
Saturated Fat 3.7g | 19 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 7.1mg | 2 % | |
Sodium 2124mg | 73 % | |
Potassium 2330.5mg | 61 % | |
Total Carbohydrate 60.3g | 18 % | |
Dietary Fiber 6.3g | 25 % | |
Sugars, other 54g | ||
Protein 23.7g | 34 % | |
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: 407
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