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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In medium pot sauté the onion using one cup of boiled water by adding two tablespoon each time until the onion is soft and golden brown. | 2. In the cooked onion, add one cup boiled water, purified butter, garlic, ginger, bishop weeds, wine and turmeric. Cook for 5 minutes. | 3. On a baking pan, spread the ground beef and cook it in oven or stir-fry until brown. | 4. Sprinkle the stir-fry ground beef in the sauce; mix well; add two cups boiled water; cover and cook it for 20 minutes or until simmers. | 5. Add to the stew white pepper, salt and false cardamom; cook it for 5 minutes; remove from heat. | 6. Serve it hot with Injera, rice, bread or as desired. | 7. * You will find these spices in Ethiopian or Indian shops/groceries. | 8. ** Please go to www.yewoinfamilycooking.com to see how to prepare Clarified/Purified Butter (Nitir Kebe). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	1		ground lean	530.4012	0.0	104.5842	12.1947
onion	1	cup	chopped	64.0	14.944	1.76	0.16
butter	1/2	cup	clarified	684.0	31.428	21.372	57.6
white wine	1/4	cup		-	-	-	-
cardamom	1/4	teaspoon		1.555	0.3424	0.0538	0.0335
ginger powder	1/4	tablespoon		-	-	-	-
garlic powder	1	teaspoon	diced diced	10.261	2.2546	0.5131	0.0226
turmeric	1/4	teaspoon		2.34	0.5036	0.0726	0.0244
white pepper powder	1/4	teaspoon		-	-	-	-
water	4	cups	boiled	2208.0	53.184	21.984	228.864
salt				-	-	-	-

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