1- Put the meat, peeled whole onion and carrot into a saucepan and add 3 litres of water. Cover and cook on low heat for 2 hours until the meat is tender. 2- Take the meat out and tear it into very small pieces. Put them back into the saucepan. 3- Melt 4tbs of butter in a saucepan. Add the flour and brown it slightly for 2-3 minutes. Slowly add the stock stirring constantly. Pour it into the soup. Cover and let simmer. 4- Put 3 egg yolks in a bowl. Add the lemon juice and beat well. Go on beating vigorously with afork, while adding little by little boiling soup with the help of a ladle. Add this mixture to the soup and turn the heat off. Pour it into a soup serving dish. 5- Heat 3 tbs of butter. Remove from heat and add the paprika. Pour it over the soup and serve at once.
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|Serving Size: 1 Serving (1333g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1711 (76%)|
|Amt Per Serving||% DV|
|Total Fat 190.1g||253 %|
|Saturated Fat 90.2g||451 %|
|Monounsaturated Fat 68.9g|
|Polyunsanturated Fat 20.6g|
|Cholesterol 5248.2mg||1615 %|
|Sodium 822.4mg||28 %|
|Potassium 1137.5mg||30 %|
|Total Carbohydrate 76.9g||23 %|
|Dietary Fiber 12.1g||48 %|
|Sugars, other 64.8g|
|Protein 73.5g||105 %|
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Calories per serving: 2256
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