Evening Edge
What’s For Dinner?
DEL.ICIO.USCapo Cafe's Jacob Stew
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Cuisine: Stew
This rich, hearty meal in a bowl was a much beloved and oft-requested recipe from Capo's Cafe, a restaurant in Virginia-Highland that was open from 1977 to 1998.
Hands on time: 10 minutes Total time: 1 hour and 30 minutes Serves: 6
Ingredients:
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2 pounds cubed quality stewing meat
8 to 10 ounces bottled horseradish, or more to taste
4 cups beef stock
1 teaspoon black pepper
Water to cover
3 to 4 Yukon Gold potatoes, sliced and cooked
1 to 1 1/2 pounds sour cream
Fresh dill as garnish
Instructions:
In a medium Dutch oven, combine the meat, horseradish, stock, pepper and water. Bring to a boil over medium heat, reduce heat to low and simmer until tender, 1 to 1 1/2 hours. Let cool slightly. Add cooked potatoes and gently stir in the sour cream. Serve hot, garnished with fresh dill.
Nutrition:
Per serving: 495 calories (percent of calories from fat, 59), 26 grams protein, 24 grams carbohydrates, 2 grams fiber, 32 grams fat (16 grams saturated), 109 milligrams cholesterol, 1,720 milligrams sodium.
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Recipes from: Capo's Cafe