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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Trim and cube meat, brown in large saucepan in the oil, in batches. Remove beef from the pan. Add the onions, ham or bacon, celery and mushrooms to the pan and sauté until soft. | 2. Add the wine, tomatoes, stock cubes, water, herbs and a few shakes of cayenne. | 3. Bring to the boil. Return meat to the saucepan and simmer, covered, for 1 hour. 10 minutes before its cooked add the seasoning. | 4. Thicken with corn flour. | 5. Serve with hot vegetables or can be used as a filling for a Pot Pie. It is real nice either way. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chuck steak	1	kg		1599.088	0.0	212.9785	82.8527
lardons	125			3152.0833	0.0	701.25	17.7083
oil	1 1/2	1/2		168.192	0.0	0.0538	19.1002
water	1/2	cup		0.0	0.0	0.0	0.0
beef bouillon cube	2 -3			0.0	0.0	0.0	0.0
cayenne				-	-	-	-
herb	1/2	teaspoon		-	-	-	-
oregano	1/2	teaspoon		1.325	0.3446	0.045	0.0214
basil	1/4	teaspoon		0.0508	0.0059	0.006999999999999999	0.0014
red wine	1/2	cup		-	-	-	-
onion	2		chopped	128.0	29.888	3.52	0.32
celery rib	1		chopped	3152.0833	0.0	701.25	17.7083
mushroom	200		peeled	-	-	-	-
tomato	1	can	canned blended	62.068999999999996	13.7631	3.2384	0.5397
salt pepper				3152.0833	0.0	701.25	17.7083

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