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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Venezuelan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the meat and sliced onions in a 4-quart saucepan with beef broth to cover. Bring to a boil over medium heat, reduce the heat to low, cover and simmer until the meat is tender enough to pull apart with a fork, about 1 ½ hours. Let cool in stock. Remove meat and shred with your fingers. Strain the stock and set aside. | 2. In a 12-inch skillet, heat the oil over medium-high heat and brown the shredded meat, stirring occasionally. Reduce the heat to medium and stir in the paprika, chopped onions, garlic, bell pepper and tomatoes. Cook, uncovered, stirring occasionally, until the tomatoes have formed a sauce, about 20 minutes. If the mixture gets too dry, and some of the reserved stock a little at a time; the meat should be juicy. Taste for salt and pepper. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
steak	1 1/2	lb	cut	836.4019	0.0	147.1523	23.0521
yellow onion	3		chopped	344.52	20.5146	2.4795	28.188000000000002
beef broth	1	cup	canned	16.8	0.096	2.736	0.528
vegetable oil	4	tablespoons		468.92800000000005	0.0	0.0	54.4
paprika	1	teaspoon	sweet	6.486000000000001	1.2418	0.3252	0.2965
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
red bell pepper	1		seeded chopped	-	-	-	-
tomato	2	pound		163.2934	35.2895	7.9832	1.8144
salt				-	-	-	-
black pepper			ground	-	-	-	-

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