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Suggest a better descriptionIn large, deep skillet or Dutch oven, saut peppers & onions in the bacon drippings until onions are translucent. Make a space, and add garlic directly to the hot surface, stirring until fragrant. Now add the paprika and stir it all until it loses its raw smell. Add cubed meats, canned tomatoes and a hefty grinding of pepper and stir. When mixture reaches a simmer, cover and allow to cook for 1 to 1-1/2 hours, until meat is tender. Check after 45 minutes; if there seems to be too much liquid, leave cover off to reduce sauce. And if, when the meat is tender, there is still too much sauce, thicken it in the following manner: remove a cup or so of liquid and stir into it perhaps a teaspoon of arrowroot; return all to pan and stir until thickened nicely. Serve on noodles if you like, although theyre not absolutely necessary. Suggestion: serve WITH fresh, steamed green beans, left whole. -- Ann Martin
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Serving Size: 1 Serving (158g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 76 | ||
Calories from Fat: 59 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.6g | 9 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 6.1mg | 2 % | |
Sodium 11.5mg | 0 % | |
Potassium 78.4mg | 2 % | |
Total Carbohydrate 4g | 1 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 3g | ||
Protein 0.6g | 1 % | |
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: 76
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