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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Swiss

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut beef steak into 6 pieces; pound to 1/4-inch thickness. Combine flour, salt and pepper. Lightly coat beef with flour mixture. | 2. Heat oil in large heavy pan over medium heat until hot. Brown beef and pour off drippings. | 3. Add remaining ingredients, except pasta; bring to a boil. Reduce heat; cover tightly and simmer 1 1/2 hours or until beef is fork-tender. If sauce becomes too thick, stir in a little water. | 4. Prepare pasta . Serve over cooked pasta. | 5. Makes 6 servings. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef steak	1 1/2		boneless cut round	2101.2048	0.0	112.2003	183.6004
purpose flour	3	tablespoons		-	-	-	-
salt	1	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
carrot	1	cup	minced	52.48	12.2624	1.1904	0.3072
onion	1	cup	chopped	64.0	14.944	1.76	0.16
water	1	cup		0.0	0.0	0.0	0.0
celery	3/4	cup	chopped	12.12	2.2498	0.5227	0.1288
tomato	1/2	cup	diced diced canned	20.7	4.59	1.08	0.18
ketchup	1/4	cup		-	-	-	-
cider vinegar	1	tablespoon		3.1289999999999996	0.1386	0.0	0.0
bow tie pasta	2 1/2	cups	uncooked cooked	-	-	-	-

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