Heat oil in big pot (a pressure cooker is even better). Salt and pepper meat and brown it slightly on all sides to close pores of meat. Remove meat from pan and discard oil. Braise onions lightly. Prepare broth in separate pot, ad hot broth to onions. Add meat, carrots, caraway, and celery. Cook about 90 minutes or until meat is tender (about 50 minutes in pressure cooker). Remove meat and cut in slices. Add cornstarch to make smooth sauce; boil for about one minute. Serve with potato dumplings. Source: Alex Lauterbach Posted to MM-Recipes Digest by "Robert Ellis"
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|Serving Size: 1 Recipe (6819g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 1587 (61%)|
|Amt Per Serving||% DV|
|Total Fat 176.3g||235 %|
|Saturated Fat 63g||315 %|
|Monounsaturated Fat 77.9g|
|Polyunsanturated Fat 18.2g|
|Cholesterol 644.1mg||198 %|
|Sodium 19470.8mg||671 %|
|Potassium 6341.8mg||167 %|
|Total Carbohydrate 18.4g||5 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 13.9g|
|Protein 223.1g||319 %|
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Calories per serving: 2614
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