Saute olive oil, onion, mushrooms and garlic in a large pot.
Remove and set aside.
Brown on medium high heat, stew meat, herbs de province, salt and pepper.
Add back in sauteed mixture of onion, mushrooms and garlic.
Add beef stock, horseradish, water and Worcestershire sauce.
Simmer 1 1/2 hours.
Add sour cream. Simmer 3 minutes.
Increase water to 3 cups. Add 1 cup carrot rounds 40 minutes before and 1 cup broccoli 15 minutes before end of cooking time.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (181g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 106 (60%)|
|Amt Per Serving||% DV|
|Total Fat 11.8g||16 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 36.9mg||11 %|
|Sodium 71.5mg||2 %|
|Potassium 282.6mg||7 %|
|Total Carbohydrate 1.5g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 1.3g|
|Protein 15.8g||23 %|
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: 178
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!