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1. Preheat oven to 325 degrees Fahrenheit
2. Prep meat with salt and let stand
3. Process paprika, roasted peppers, tomato paste, 2 teaspoons of vinegar until smooth
4. Combine oil, onions, and 1 teaspoon salt in large Dutch oven over medium heat
5. Cook 8-10 minutes until onions are soft
6. Stir in paprika mixture and cook for 2 minutes
7. Add beef, carrots, bay leaf and cook for 2.5 hours
8. Remove and add broth until surface of liquid is 1/4 inch from top of meat
9. Return to oven for 30 minutes
10. Skim off fat, stir in vinegar and sour cream, remove bay leaf
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Serving Size: 1 Serving (824g) | ||
Recipe Makes: 6 | ||
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Calories: 791 | ||
Calories from Fat: 466 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 51.8g | 69 % | |
Saturated Fat 19.9g | 100 % | |
Monounsaturated Fat 22.3g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 178.4mg | 55 % | |
Sodium 1373.3mg | 47 % | |
Potassium 1720.8mg | 45 % | |
Total Carbohydrate 24.2g | 7 % | |
Dietary Fiber 7.2g | 29 % | |
Sugars, other 17g | ||
Protein 56.9g | 81 % | |
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: 791
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