Directions:
- Heat oil in 5-quart saucepot on medium-high heat. Coat meat with flour; add to saucepot. Cook and stir on medium heat until tender. Stir in broth, tomatoes and salad dressing mix. Bring to boil stirring occasionally. Reduce heat to low; cover and simmer 30 minutes.
- Add potatoes and carrots; cover. Simmer an additional 30 minutes. Remove cover; simmer 15 minutes or until meat is tender and sauce is thickened, stirring occasionally.
- Spoon over noodles. Sprinkle with chopped fresh parsley, if desired.
- Note: Recipe can be doubled, using 8 quart saucepot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 398.11 Kcal (1667 kJ) | ||
| Calories from fat | 220.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.45g | 38% | |
|---|---|---|---|
| Cholesterol | 77.1mg | 26% | |
| Sodium | 225.18mg | 9% | |
| Potassium | 748.21mg | 16% | |
| Total Carbs | 21.9g | 7% | |
| Sugars | 5.32g | 21% | |
| Dietary Fiber | 3.77g | 15% | |
| Protein | 23.96g | 48% | |
| Vitamin C | 5.4mg | 9% | |
| Vitamin A | 1mg | 32% | |
| Iron | 3.2mg | 18% | |
| Calcium | 63.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 157.18 Kcal (658 kJ) | ||
| Calories from fat | 86.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.65g | 38% | |
|---|---|---|---|
| Cholesterol | 30.44mg | 26% | |
| Sodium | 88.9mg | 9% | |
| Potassium | 295.4mg | 16% | |
| Total Carbs | 8.65g | 7% | |
| Sugars | 2.1g | 21% | |
| Dietary Fiber | 1.49g | 15% | |
| Protein | 9.46g | 48% | |
| Vitamin C | 2.1mg | 9% | |
| Vitamin A | 0.4mg | 32% | |
| Iron | 1.3mg | 18% | |
| Calcium | 24.9mg | 6% | |
* 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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