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Suggest a better descriptionHeat 1 tablespoon butter and 1 tablespoon olive oil in a large, heavy-bottomed pot over high heat. Season meat with S&P to taste. Cook meal in batches, being careful not to overcrowd the pot, and adding 1 tablespoon each of butter and oil as needed. Cook each batch of meat until well browned on all sides, about 3-5 minutes, and transfer to a plate while the next batch browns.
Reduce heat to low, add onions, and cook, stirring occasionally until onions are translucent, about 15-20 minutes. Return meat to pot, and add paprika and stock. Stir well to combine. Cook, covered, over very low heat, stirring occasionally, until meat is tender and the sauce has thickened, about 1 1/2-2 hours. Adjust seasonings. Serve over egg noodles with a dollop of sour cream and a sprinkling of chives.
ENJOY :)
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Serving Size: 1 Serving (695g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 770 | ||
Calories from Fat: 532 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 59.1g | 79 % | |
Saturated Fat 24.7g | 123 % | |
Monounsaturated Fat 24.7g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 203.1mg | 62 % | |
Sodium 198.2mg | 7 % | |
Potassium 910mg | 24 % | |
Total Carbohydrate 2g | 1 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 0.7g | ||
Protein 55.2g | 79 % | |
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: 770
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