Directions:
- In a Dutch oven, brown beef in butter. Remove meat from pan drain all but 2 tablespoons drippings. Saute onions until lightly browned. Return meat to pan. Add saffron, broth, water, lemon juice, parsley, mint, salt and pepper; cover and simmer until meat is tender, about 2 hours. Add additional water as needed. Add rhubarb during the last 15 minutes of cooking. Serve over rice. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 646.04 Kcal (2705 kJ) | ||
| Calories from fat | 374.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.66g | 64% | |
|---|---|---|---|
| Cholesterol | 185.91mg | 62% | |
| Sodium | 1516.2mg | 63% | |
| Potassium | 646.99mg | 14% | |
| Total Carbs | 9.09g | 3% | |
| Sugars | 3.02g | 12% | |
| Dietary Fiber | 2.6g | 10% | |
| Protein | 54.33g | 109% | |
| Vitamin C | 14.7mg | 24% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 7.6mg | 42% | |
| Calcium | 176.1mg | 18% | |
| Amount Per 100 g | |||
| Calories | 173.42 Kcal (726 kJ) | ||
| Calories from fat | 100.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.18g | 64% | |
|---|---|---|---|
| Cholesterol | 49.9mg | 62% | |
| Sodium | 407mg | 63% | |
| Potassium | 173.68mg | 14% | |
| Total Carbs | 2.44g | 3% | |
| Sugars | 0.81g | 12% | |
| Dietary Fiber | 0.7g | 10% | |
| Protein | 14.58g | 109% | |
| Vitamin C | 3.9mg | 24% | |
| Iron | 2mg | 42% | |
| Calcium | 47.3mg | 18% | |
* 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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