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    You are in: Home / Recipes / Salvage Stew Recipe
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    Salvage Stew

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

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    Ingredients:

    Servings:

    Units: US | Metric

    • 2 lbs stew meat, cubed from a 7 bone beef chuck roast
    • 1 russet potato, chunked for soupspoon
    • 1/3 bag of those baby carrots, that moms want the kids to nibble
    • 1/2 large red onion, chunked left over from my salsburyburgers
    • 2/3 can baby corn, cut in half saw it and grabbed it
    • 1 can low sodium beef broth, sort
    • 3 teaspoons Hungarian paprika
    • 1 pinch kosher salt (1/4 tsp?)
    • 1 pinch beef base (1/4 tsp?)
    • good grind pepper
    • 1 1/2 teaspoons prepared horseradish
    • 3 -4 tablespoons marsala wine
    • 1 tablespoon very fine chopped bell pepper, left over from the mashed potato salad

    Directions:

    1. 1
      Try out the suet and bones from the roast remove the suet but leave those bones in.
    2. 2
      Brown the meat chunks.
    3. 3
      Add everything but the veggies cook under pressure 12 minutes.
    4. 4
      Cool then add the veggies cook under pressure 13 minutes.
    5. 5
      Cool and let stand for a while.
    6. 6
      Not Bad if I do say so myself.
    7. 7
      I've got sour cream and Caraway seed to stir in the bowl.

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    Nutritional Facts for Salvage Stew

    Serving Size: 1 (240 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 670.7
     
    Calories from Fat 395
    58%
    Total Fat 43.9 g
    67%
    Saturated Fat 17.7 g
    88%
    Cholesterol 151.9 mg
    50%
    Sodium 176.7 mg
    7%
    Total Carbohydrate 13.9 g
    4%
    Dietary Fiber 2.1 g
    8%
    Sugars 2.0 g
    8%
    Protein 42.9 g
    85%

    The following items or measurements are not included:

    baby carrots

    baby corn

    low sodium beef broth

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