Directions:
- Combine flour, seasoned salt and pepper.
- Coat meat and brown in hot cooking oil.
- Mix in the onions, mushrooms, water chestnuts, celery and carrots and brown slightly.
- Let sit on low heat while you mix the mustard and bouillon together. Pour this over the meat/vegetable mixture and bring to a boil.
- Lower heat and simmer, covered, until the celery and carrots are tender, approximately 1 hour.
- Cook egg noodles according to package directions,.
- Thicken meat mixture with remaining flour if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 269.17 Kcal (1127 kJ) | ||
| Calories from fat | 97.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.83g | 17% | |
|---|---|---|---|
| Sodium | 1926.52mg | 80% | |
| Potassium | 593.7mg | 13% | |
| Total Carbs | 31.44g | 10% | |
| Sugars | 4.19g | 17% | |
| Dietary Fiber | 4.67g | 19% | |
| Protein | 12.28g | 25% | |
| Vitamin C | 5.2mg | 9% | |
| Vitamin A | 0.5mg | 15% | |
| Iron | 1.3mg | 7% | |
| Calcium | 106.1mg | 11% | |
| Amount Per 100 g | |||
| Calories | 46.28 Kcal (194 kJ) | ||
| Calories from fat | 16.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.86g | 17% | |
|---|---|---|---|
| Sodium | 331.24mg | 80% | |
| Potassium | 102.08mg | 13% | |
| Total Carbs | 5.41g | 10% | |
| Sugars | 0.72g | 17% | |
| Dietary Fiber | 0.8g | 19% | |
| Protein | 2.11g | 25% | |
| Vitamin C | 0.9mg | 9% | |
| Vitamin A | 0.1mg | 15% | |
| Iron | 0.2mg | 7% | |
| Calcium | 18.2mg | 11% | |
* 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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