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Suggest a better descriptionIn a small saucepan, dissolve bouillon cube in broth. In a large pot, melt the butter and sauté the onions over medium - low heat for 10-15 minutes, until translucent. Add the flour and cook over low heat. Stir constantly for 2 minutes, add the broth mixture to the sauce. Simmer over low heat for 1 more minute, stirring until thick. Add 1 teaspoon salt, 1/4 teaspoon pepper and the parsley, mix well. Place the stew in a baking dish, and put the baking dish on a cookie sheet lined with parchment or wax paper. Bake for 15 minutes, bake 1 pie crust for 10 minutes. Remove from oven and pour mixture in. Cover with top crust, brush with egg wash and cut 3 slits in top. Bake for 40-45 minutes at 375.
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Serving Size: 1 Serving (1713g) | ||
Recipe Makes: Servings | ||
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Calories: 2336 | ||
Calories from Fat: 1062 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 118g | 157 % | |
Saturated Fat 60.2g | 301 % | |
Monounsaturated Fat 32.3g | ||
Polyunsanturated Fat 14.2g | ||
Cholesterol 1010.3mg | 311 % | |
Sodium 16416mg | 566 % | |
Potassium 4468.6mg | 118 % | |
Total Carbohydrate 31g | 9 % | |
Dietary Fiber 6.9g | 28 % | |
Sugars, other 24.1g | ||
Protein 275.2g | 393 % | |
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: 2336
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