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Ingredientes
- 2 tbsp. vegetable oil
- 1 1/2 lbs. beef boneless, cut into 1/2 inch cubes
- 2 med. onions, minced
- 2 med. carrots, shredded
- 2 cloves garlic, minced
- 1 tbsp. paprika
- 2 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 c. tomato sauce
- 1 can beef broth
- 2 to 3 med. potatoes, diced
- 2 med. dill pickles, minced
- 2 to 3 tbsp. dill pickle juice
Direcciones
- Heat oil in Dutch oven or possibly 12 inch skillet till warm. Cook and stir beef and onions in warm oil till brown. Drain oil. Add in carrots, garlic, paprika, salt, pepper, tomato sauce and broth. Heat to boiling, reduce heat. Cover and simmer at least 1 hour.
- Add in potatoes, pickles, pickle juice and about 4 c. water. Cover and simmer till potatoes and beef are tender, about 30 min. Thicken broth if you like and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 242g | |
| Recipe makes 8 servings | |
| Calories 270 | |
| Calories from Fat 149 | 55% |
| Total Fat 16.61g | 21% |
| Saturated Fat 5.54g | 22% |
| Trans Fat 0.09g | |
| Cholesterol 49mg | 16% |
| Sodium 946mg | 39% |
| Potassium 614mg | 18% |
| Total Carbs 13.87g | 4% |
| Dietary Fiber 2.5g | 8% |
| Sugars 2.73g | 2% |
| Protein 16.37g | 26% |
