Directions:
- Trim all visible fat and grizzle from chuck roast. Cut into 1-inch cubes.
- In hot butter in Dutch oven, sauté onions and green pepper with salt until golden. Stir in well 1 tablespoon paprika and meat; simmer, covered, 1 hour. Add 1 tablespoon paprika and simmer for 1 additional hour, or until meat is fork tender.
- Serve with boiled noodles and cucumber salad.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 480.54 Kcal (2012 kJ) | ||
| Calories from fat | 337.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.55g | 58% | |
|---|---|---|---|
| Cholesterol | 124.13mg | 41% | |
| Sodium | 880.39mg | 37% | |
| Potassium | 532.98mg | 11% | |
| Total Carbs | 6.61g | 2% | |
| Sugars | 2.8g | 11% | |
| Dietary Fiber | 1.7g | 7% | |
| Protein | 26.65g | 53% | |
| Vitamin C | 24.2mg | 40% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 3.1mg | 17% | |
| Calcium | 33.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 194.11 Kcal (813 kJ) | ||
| Calories from fat | 136.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.17g | 58% | |
|---|---|---|---|
| Cholesterol | 50.14mg | 41% | |
| Sodium | 355.62mg | 37% | |
| Potassium | 215.29mg | 11% | |
| Total Carbs | 2.67g | 2% | |
| Sugars | 1.13g | 11% | |
| Dietary Fiber | 0.69g | 7% | |
| Protein | 10.76g | 53% | |
| Vitamin C | 9.8mg | 40% | |
| Iron | 1.3mg | 17% | |
| Calcium | 13.5mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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