Photo: Kevin McCutcheon
Estimated Nutrition (whole recipe, rough)
955
Calories
61g
Protein
51g
Fat
65g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Salt | 1 tsp (6g) | 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
- 2 cups beef broth
- 2 lb lamb steaks (bone in), cubed
- 1 tbsp dill salt or herbes de Provence
- 2 lb potatoes , peeled and sliced
- 1 ½ lb carrots , peeled and diced
- 1 green bell pepper , sliced
- 4 cups baby bella mushrooms , sliced
- 1 medium onion , finely chopped
- 3 celery stalks, chopped
- 1 tbsp olive oil
- Salt to taste
- Pepper to taste
Directions
1
In a large saucepan , brown meat over medium heat.
2
Remove lamb and add oil over high heat. Sauté peppers, mushrooms, carrots, celery, and onion.
3
Add the sautéed vegetables, beef broth, lamb, potatoes, and dill salt to a soup pot.
4
Cover, and cook 30 minutes on medium-high heat, stirring occasionally.
5
Cover, reduce heat to low, and simmer 1.5–2 hours.
6
Serve hot with Irish oat scones or soda bread.
Recipe sourced from
wikibooks