6 Serves
94 Mins
In a large pot, sear the flank steak in vegetable oil until browned on all sides.
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EgyptianVitamin E
2 mg / 15 mgVitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
38 µg / 400 µgCalcium
60 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
57 mg / 420 mgPhosphorus
362 mg / 1,250 mgPotassium
660 mg / 4,700 mgSodium
648 mg / 2,300 mgZinc
6 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
46 µg / 55 µgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
6 g / 20 gCholesterol
103 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 g
Add chopped onions, green bell peppers, and minced garlic to the pot, sautéing until softened.
Stir in the tomato-based sauce components and enough hot water to cover the meat, then season with salt and pepper.
Cover the pot and simmer over low heat until the beef is tender enough to shred easily with a fork.
30
g55
g22
g
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Hungarian