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Guisado De Bistec Con Papas

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)97.4856
Energy (kCal)757.335
Carbohydrates (g)7.472
Total fats (g)37.6614
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Soak the dried Ancho chilies in boiling water; let cool. Remove stems and seeds from chilies; discard. | 2. Puree the chilies, the water they were soaked in, the onion and the chicken bouillon in blender until smooth. | 3. In large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Saute steak until cooked through. | 4. Stir in potatoes, chile puree and an additional 1 cup of water. Season with salt and pepper. Bring guisado to a boil. | 5. Taste sauce; season with more salt and pepper, if necessary. Reduce heat to low, cover and simmer until very little liquid remains. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    ancho chile 3 -4 dried - - - -
    water 1 cup boiling 0.0 0.0 0.0 0.0
    onion 1/2 chopped 32.0 7.472 0.88 0.08
    chicken bouillon powder 1 teaspoon - - - -
    chuck steak 1 lb cut 725.335 0.0 96.6056 37.5814
    potato 3 -4 peeled cut - - - -
    salt pepper - - - -

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



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