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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Brown meat in oil in large frying pan. | 2. Add 3 tbsp flour, garlic salt and pepper and add to meat. | 3. Continue cooking and stirring until flour begins to brown in pan. | 4. Add water and stir into mixture. | 5. Make paste of remaining 3 tbsp flour and i cup of the milk, adding milk gradually to the flour in order to prevent lumps. Add paste to the meat mixture as it cooks. | 6. Use spatula to scrape pan clean, gathering all of the browned bits into the mixture. | 7. Add remaining milk, beef bouillon, and mushrooms and cook about 10 minutes, stirring frequently. (Make sure that all of the bouillon has dissolved.). | 8. Add sour cream and stir in thoroughly. | 9. Bring to serving temperature. (Don't boil!). | 10. Serve over hot, cooked broad noodles. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
beef tenderloin	1		cut	694.008	0.0	100.3363	29.5747
flour	6	tablespoons		216.855	47.477	3.5254	0.8414
garlic salt	2	tablespoons		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
beef bouillon powder	3	tablespoons		-	-	-	-
water	1/2	cup		0.0	0.0	0.0	0.0
milk	2 1/2	cups		372.1	29.158	19.215	19.947
mushroom	10	ounces	sliced drained	96.3883	19.2493	6.3503	1.3891
cream	2	cups	sour	910.8	21.298000000000002	11.224	89.01

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