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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Melt 2-4 tablespoons of butter in a large pan (that has a lid). Then add the onions, mushrooms and garlic, and saute for a few minutes. Then cover pan, lower heat and simmer until tender (another 5-10 minutes). | 2. Remove this mixture from the pan, including all juices, and set aside. | 3. Melt the remaining butter in the same pan. Then add the beef strips, and saute until browned. This takes 5-10 minutes. | 4. Add the water, stock cubes, salt and pepper, and bring to a boil. | 5. Once this boils, cover the pan again, lower heat and simmer 10-15 minutes. | 6. Remove lid and add onion-mushroom mixture. | 7. Bring to a boil, then reduce heat and stir in sour cream and mustard. | 8. Heat until everything is warmed through, but do not boil. | 9. Garnish with parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	4 -6	tablespoons		0.0	0.0	0.0	0.0
onion	2		sliced	88.0	20.548000000000002	2.42	0.22
field mushroom	12	ounces	sliced	302.6	0.0	67.32	1.7
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
beef	1 1/2	1/2	sliced	795.6018	0.0	156.8764	18.292
water	1/2	cup		0.0	0.0	0.0	0.0
beef bouillon cube	2			0.7	0.004	0.114	0.022000000000000002
salt	1/2	teaspoon		-	-	-	-
black pepper	1/4 - 1/2	teaspoon	coarse ground	0.0	0.0	0.0	0.0
cream	1	cup	sour	455.4	10.649000000000001	5.612	44.505
dijon mustard	1 -2	tablespoon		302.6	0.0	67.32	1.7
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185

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