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Suggest a better description1. Peel and quarter potatoes, boil in salted water until tender (bout 20 minutes)
2. While the potatoes are cooking melt 4 tablespoons butter in large pan.
3. Ute onions in butter until tender over medium heat (10 minutes). Add vegetables according to cooking time. Put carrots in with the onions. Add corn and peas at the end of cooking the onions.
4. Add ground beef and sauté until no longer pink. Salt and pepper. Add can of gravy and cook for 10 minutes.
5. Mash potatoes in bowl with reminder of butter, season to taste.
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Serving Size: 1 Serving (2898g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 14682 | ||
Calories from Fat: 14238 (97%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1582g | 2109 % | |
Saturated Fat 976.2g | 4881 % | |
Monounsaturated Fat 429.2g | ||
Polyunsanturated Fat 58.5g | ||
Cholesterol 4375.8mg | 1346 % | |
Sodium 12698.2mg | 438 % | |
Potassium 2839.3mg | 75 % | |
Total Carbohydrate 25.4g | 7 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 22.3g | ||
Protein 154g | 220 % | |
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: 14682
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