Toss the meat cubes in seasoned flour and caraway seeds. Heat lard and saute the meat with a lid on pan. Shake from time to time and cook until brown for 10 minutes. Then add ground paprika and sliced onions. Toss a few minutes, add tomato puree and white cabbage or saurkraut, vinegar and cold water. Season with a little salt. Simmmer gently for 1 1/2 hours until the meat is tender. Add sour cream or plian yoghurt at the last minute.
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|Serving Size: 1 Serving (282g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 175 (75%)|
|Amt Per Serving||% DV|
|Total Fat 19.5g||26 %|
|Saturated Fat 7.9g||39 %|
|Monounsaturated Fat 7.7g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 23.2mg||7 %|
|Sodium 27mg||1 %|
|Potassium 316.1mg||8 %|
|Total Carbohydrate 12.3g||4 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 8.2g|
|Protein 4g||6 %|
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Calories per serving: 233
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