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Ingredientes
- 3 lb beef short ribs
- 2 Tbsp. vegetable oil
- 1 can condensed onion soup - (10 3/4 ounce)
- 1 c. water
- 1 Tbsp. lemon juice
- 1/4 tsp grnd cloves
- 1/2 tsp freshly-grnd black pepper
- 1 slc pumpernickel bread crumbled
Direcciones
- In a soup pot, brown the short ribs in the oil over medium-high heat for 6 to 8 min; drain.
- Add in the remaining ingredients except the crumbled bread and bring to a boil. Reduce the heat to medium-low, cover, and cook for 1 1/2 to 2 hrs, or possibly till done to desired tenderness, stirring occasionally.
- Stir in the crumbled bread and serve.
- This recipe yields 4 servings.
- Comments: Serve with hot egg noodles or possibly additional pumpernickel bread on the side.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 382g | |
| Recipe makes 4 servings | |
| Calories 1210 | |
| Calories from Fat 876 | 72% |
| Total Fat 97.24g | 122% |
| Saturated Fat 39.74g | 159% |
| Trans Fat 0.18g | |
| Cholesterol 189mg | 63% |
| Sodium 4696mg | 196% |
| Potassium 1005mg | 29% |
| Total Carbs 40.81g | 11% |
| Dietary Fiber 4.3g | 14% |
| Sugars 2.75g | 2% |
| Protein 40.69g | 65% |
