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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix together flour, salt and pepper. coat beef in flour mixture. | 2. In a large saucepan or pot, brown the beef cubes and onions in butter. | 3. Add the beef stock, curry and bay leaves. Cook on low heat for 30 minutes. | 4. Add the potatoes, carrots, and vinegar. Simmer for 45 minutes to 1 hour until all is tender and sauce has thicken to a thick stew consistency. | 5. Mix in soy sauce to taste. Serve over steamed rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	1/2	cup		289.14	63.3027	4.7005	1.1218
salt	1/4	teaspoon		-	-	-	-
pepper	1	dash		0.251	0.064	0.0104	0.0033
butter	2	tablespoons		171.0	7.857	5.343	14.4
beef stew meat	1	lb	cubed	449.05699999999996	35.607	20.0034	25.0837
onion	1		quartered sliced	-	-	-	-
beef stock	3	cups		514.08	56.0196	18.9756	24.2676
curry powder	2 - 2 1/2	tablespoons		0.0	0.0	0.0	0.0
bay leaf	2			-	-	-	-
potato	3		cubed	-	-	-	-
carrot	1		diced	29.52	6.8976	0.6696	0.1728
white vinegar	2	tablespoons		5.364	0.0119	0.0	0.0
soy sauce	2	teaspoons		5.617999999999999	0.5226	0.8628	0.0604

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