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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Austrian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Brown beef shanks in heated oil in a 5-quart Dutch oven. Remove and reserve shanks as they brown. When all are browned, discard drippings. | 2. Add butter to pan; add onions and cook over medium heat until limp and lightly browned. Stir in garlic and paprika. | 3. Add beef shanks and any juices, water, green and red bell peppers, salt, caraway seeds, chili, and tomatoes. Bring to boiling. Reduce heat. Cover and simmer until meat is tender, about 2 hours. | 4. Remove meat; discard fat and bones, then return meat to soup. Skim and discard any fat from soup. You can chill at this point to let the fat harden and skim, if you prefer. | 5. Add potatoes. Boil gently, uncovered, until tender, about 30 minutes. Taste; add salt, if needed. | 6. Serve soup with a dollop of sour cream added to each portion. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef shank	2 1/2			1451.52	0.0	246.645	43.659
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
onion	2		sliced separated	-	-	-	-
garlic clove	1		mincedd	-	-	-	-
paprika	1	tablespoon		19.176	3.6713	0.9615	0.8765
water	3	cups		0.0	0.0	0.0	0.0
green bell pepper	1		seeded cut	-	-	-	-
red bell pepper	1		seeded cut sweet	-	-	-	-
salt	2	teaspoons		-	-	-	-
caraway seed	1	teaspoon		6.992999999999999	1.0479	0.4152	0.3064
hot red chili pepper	1		crushed	-	-	-	-
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
potato	2		cut	-	-	-	-
cream			sour	-	-	-	-

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