Directions:
- Saute veggies in the 2 TB olive oil and a little salt and pepper in a larege pan until soft (10 mins) -
- Remove and set aside.
- Salt and pepper meat then sprinkle with flour to coat all sides.
- Brown meat well on all sides in 2 T olive oil about 10 minutes,
- Deglaze the pan with the sherry- getting up all the bits,
- Add soup and vegetables and stir until bubbly.
- Serve over rice or egg noodles with green salad.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1449.43 Kcal (6068 kJ) | ||
| Calories from fat | 952.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 105.86g | 163% | |
|---|---|---|---|
| Cholesterol | 241.49mg | 80% | |
| Sodium | 323.16mg | 13% | |
| Potassium | 1069.42mg | 23% | |
| Total Carbs | 19.62g | 7% | |
| Sugars | 2.16g | 9% | |
| Dietary Fiber | 2.31g | 9% | |
| Protein | 60.9g | 122% | |
| Vitamin C | 7.9mg | 13% | |
| Iron | 7.1mg | 40% | |
| Calcium | 81.1mg | 8% | |
| Amount Per 100 g | |||
| Calories | 297.59 Kcal (1246 kJ) | ||
| Calories from fat | 195.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.73g | 163% | |
|---|---|---|---|
| Cholesterol | 49.58mg | 80% | |
| Sodium | 66.35mg | 13% | |
| Potassium | 219.57mg | 23% | |
| Total Carbs | 4.03g | 7% | |
| Sugars | 0.44g | 9% | |
| Dietary Fiber | 0.47g | 9% | |
| Protein | 12.5g | 122% | |
| Vitamin C | 1.6mg | 13% | |
| Iron | 1.5mg | 40% | |
| Calcium | 16.7mg | 8% | |
* 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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