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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large skillet, melt 2 tablespoons butter over low heat. Add potatoes to skillet and fry slowly (be patient!) until tender - soft on the inside, browned on the outside. Remove from skillet and set aside (cover to keep warm). | 2. Heat 2 tablespoons butter in skillet, add onions. Sauté until onions are transparent. Remove from skillet and set aside. | 3. Salt and pepper meat to taste. Increase heat to high heat, and add meat to skillet. Brown meat, stirring frequently, until meat is browned on the outside, but still pink inside. | 4. Arrange on a platter with potatoes on one side, meat on the other, divided by the onions. Garnish with chopped parsley and worcestershire sauce. Serve with mustard cream. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef tenderloin	1		cut	694.008	0.0	100.3363	29.5747
potato	1		peeled cut	-	-	-	-
onion	2		minced	128.0	29.888	3.52	0.32
butter	4	tablespoons	divided	342.0	15.714	10.686	28.8
salt				-	-	-	-
parsley			chopped	-	-	-	-
worcestershire sauce				-	-	-	-

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