Dredge cut meat in flour and brown in oil. Add onion, tomato juice, salt, pepper and garlic powder. Stir and pressure cook for 15 minutes. Add potatoes, carrots, celery, 1/2 tsp salt, worcestershire saue and water. Pressure cook 15 minutes. Thicken sauce and serve.
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|Serving Size: 1 Serving (319g)|
|Recipe Makes: 4|
|Calories from Fat: 262 (59%)|
|Amt Per Serving||% DV|
|Total Fat 29.2g||39 %|
|Saturated Fat 9.4g||47 %|
|Monounsaturated Fat 14g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 80.5mg||25 %|
|Sodium 279.8mg||10 %|
|Potassium 799mg||21 %|
|Total Carbohydrate 23.1g||7 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 19.9g|
|Protein 22.5g||32 %|
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Calories per serving: 444
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