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Nutrients per serving

  • Calories  406
  • Protein  29 g
  • Carbohydrates  32 g
  • Fat  18 g
  • Cholesterol  70 mg
  • Sodium  448 mg
  • Potassium  518 mg
  • Phosphorus  292 mg
  • Calcium  68 mg
  • Fiber  1.6 g

Renal and renal diabetic food choices

  • 3 meat
  • 2 starch

Carbohydrate choices


Helpful hints

  • Portion leftover Italian-Style Shredded Beef into 3-ounce servings, store in freezer bags and freeze for a quick, easy meal at a later time.
  • For a lower-protein diet, reduce meat portion according to your diet plan or consult with your dietitian.

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What's everyone saying?

5 Comments | Average User Rating:
Italian Style Shredded Beef

What makes this so high in potassium? Any way to lower? Dietitian comment: Around 300 mg of potassium is from the beef, 50 mg from the bread and the rest is from the other ingredients. Considering one serving is the major part of a meal you can easily create a meal and stay within the general range for a low potassium diet (650 to 1,000 mg per meal if your goal is 2,000 to 3,000 mg potassium daily.

Jul. 05, 2018, 11:01 AM
Italian Style Shredded Beef
BeckyMac says:

We made this yesterday, and while the beef cooked up nicely (we had a lot of chores so just put it in the crock pot) and made great sandwiches that we used as french dip, I would not use that amount of vinegar if we make it again. We will give it another try and then decide if it is a keeper.

Mar. 06, 2017, 1:37 PM
Italian Style Shredded Beef
justvince says:

It was excellent. My whole family enjoyed it. I will be making this again. Great Sunday fall meal!

Oct. 23, 2011, 8:32 AM
Italian Style Shredded Beef
JPRD says:

We made this for a protein days tasting in the unit and served it in little medicine cups. Easy-could put in crock pot and let cook all day. Patients liked it.

Sep. 08, 2008, 12:28 PM
Italian Style Shredded Beef

This was really tasty. The sauce it makes is a little different. Not at all like a gravy. I'm gonna try thickening it up when I reheat with a little cornstarch. I will for sure make this again.

Jul. 31, 2008, 1:55 PM

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