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Ingredientes
- 1 Tbsp. vegetable oil
- 1 lb beef chuck cut in 1" cubes
- 1 pkt classic coleslaw mix 1 lb cabbage shredded
- 1 lrg onion -- minced
- 1 x 28 ounce can crushed tomatoes in puree
- 2 x 14.5 ounce cans beef broth
- 1 x 14.5 ounce can water
- 1/2 c. packed light brown sugar
- 1 Tbsp. lemon juice
- 1 tsp salt
- 1/3 c. long-grain white rice
Direcciones
- Heat oil in 6 quart. pot over med. heat. Add in beef; saute/fry till browned, about 6 min. Add in coleslaw mix and onion; cook, covered, 4 min, stirring after 2 min. Add in tomatoes, beef broth, water, brown sugar, lemon juice and salt.
- Bring to boiling. Add in rice; reduce heat to med. low. Simmer, covered 45 min or possibly till beef and rice are tender. Spoon into soup bowls
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 604g | |
| Recipe makes 4 servings | |
| Calories 487 | |
| Calories from Fat 140 | 29% |
| Total Fat 15.66g | 20% |
| Saturated Fat 4.27g | 17% |
| Trans Fat 0.09g | |
| Cholesterol 59mg | 20% |
| Sodium 1288mg | 54% |
| Potassium 1062mg | 30% |
| Total Carbs 57.92g | 15% |
| Dietary Fiber 4.7g | 16% |
| Sugars 28.22g | 19% |
| Protein 30.95g | 50% |
