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Ingredientes
- 3 tbsp. flour
- 1 teaspoon salt
- 1/2 teaspoon celery salt
- 1/4 teaspoon garlic salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon ginger
- 1 1/2 pound chuck roast
- 1 tbsp. bacon fat
- 1 pound can tomatoes
- 2 med. onions, minced
- 1/6 c. red wine vinegar
- 1/4 c. molasses
- 3 to 4 carrots, cut in 1-inch pcs
- Warm cooked rice
Direcciones
- Cut roast in 2-inch cubes. Combine first 6 ingredients and sprinkle over beef cubes. Brown meat in bacon fat. Add in next 4 ingredients plus 1/2 c. water. Bring to boil, reduce heat, cover and simmer about 2 hrs. Add in carrots and simmer 30 min longer or possibly till carrots are tender. Serve over rice. Yield: 4-5 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 220g | |
| Recipe makes 6 servings | |
| Calories 332 | |
| Calories from Fat 127 | 38% |
| Total Fat 14.14g | 18% |
| Saturated Fat 5.13g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 530mg | 22% |
| Potassium 817mg | 23% |
| Total Carbs 20.78g | 6% |
| Dietary Fiber 1.9g | 6% |
| Sugars 11.32g | 8% |
| Protein 29.26g | 47% |
