Cook: 3 hr 15 min | Yield: 4 servings
Per 4 ounce serving: 884 Calories; 477 Calories from fat; 53g Total Fat (17.3g Saturated Fat; 0g Trans Fat; 3.6g Polyunsaturated Fat; 25.1g Monounsaturated Fat;) 202mg Cholesterol; 864mg Sodium; 44g Total Carbohydrate; 8.1g Dietary Fiber; 7.8g Total Sugars; 58g Protein; 1g Added Sugars; 275.2mg Calcium; 8.7mg Iron; 1054mg Potassium; 16mcg Vitamin D; 0.7mg Riboflavin; 16.4mg NE Niacin; 0.9mg Vitamin B6; 3.8mcg Vitamin B12; 500mg Phosphorus; 12.5mg Zinc; 58.3mcg Selenium; 202.2mg Choline
This recipe is an excellent source of Dietary Fiber, Protein, Calcium, Iron, Potassium, Vitamin D, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline.
Recipe and photo used with permission from: Texas Beef Council
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