Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1 1/2 pounds boneless beef stew meat
- 2 cloves garlic, crushed
- 1 cup chopped onion
- 2 1/2 cups beef broth or water
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dill weed
- 4 large carrots, cut into thin strips
- 1 1/2 tablespoons flour
- 1/4 cup sour cream
- 3 cups hot cooked rice
- =
Directions
Brown meat on all sides in buttered Dutch oven. Add garlic, onion, broth, salt, pepper and dill. Cover and simmer 1 hour until meat is almost tender. Add carrots; cover and continue cooking 25 minutes. Blend a little water into flour to make a thin paste. Add meat mixture. Cook, stirring, about 3 minutes or until thickened. Blend in sour cream and heat but do not boil. Serve over beds of fluffy rice.