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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Hungarian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut meat into 2-3" chunks and put into a large pot or Dutch oven. Sprinkle with hot pepper seeds-to taste. | 2. Layer all of the ingredients in the order given, just make sure the the tomato juice and sauce cover the veggies but not so much it becomes a soup. Wiggle the pan so the sauce distributes throughout. | 3. Cook on medium to medium-low heat for 1 hour, skimming when needed and stirring occasionally (at this point you want to stir carefully so as not to disrupt the layering too much). | 4. Cook an additional hour or so on medium-low or until the carrots are done. | 5. Serve with crusty bread (for sopping-very important!) and salad. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chuck roast	3	lbs		2448.0056	0.0	260.8486	156.1284
pepper flake	1/2	tablespoon		-	-	-	-
carrot	5	chunks	cut	-	-	-	-
celery	3		cut	48.48	8.9991	2.0907	0.5151
green bell pepper	2		cut	-	-	-	-
onion	1		cut	60.0	14.01	1.65	0.15
pepper flake	1/2	tablespoon		-	-	-	-
russet potato	5		cut	-	-	-	-
green bean	2	cans	drained	92.9535	20.8996	5.4873	0.6597
garlic salt	2	teaspoons		-	-	-	-
salt	2	teaspoons		-	-	-	-
pepper	2	teaspoons		11.546	2.9417	0.4779	0.15
tomato juice	1	can		61.934	12.8604	3.0967	1.0565
tomato sauce	2	cans		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.