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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil in bottom of pressure cooker until hot and add the meat all at once (do not turn for at least 1 minute - you really want to let the meat sear | 2. Stir the meat, letting it brown on all sides. Next, add the onions, carrots, mushrooms, potatoes, salt, pepper, parsley, golden mushroom soup, water and optional beef bouillon(the bouillon gives a stronger flavor) | 3. Lock the pressure cooker lid in place and bring to high pressure over high heat. | 4. Cook 15 minutes. | 5. Cool pot immediately and serve. | 6. If the gravy isn't thick enough then stir a bit of cornstarch to some cold water (only about 1 T to half a cup of water) and add to the gravy. Bring to a boil and the gravy will thicken. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
canola oil	2	tablespoons		247.52	0.0	0.0	28.0
stew meat	1 1/2	1/2		0.0	0.0	0.0	0.0
onion	1		cut	60.0	14.01	1.65	0.15
carrot	4		peeled cut	209.92	49.0496	4.7616	1.2288
red potato	4		cut	1270.0601	288.4851	34.2916	2.5401
salt pepper				0.0	0.0	0.0	0.0
parsley	1 -2	teaspoon	dried	0.0	0.0	0.0	0.0
button mushroom	8 -12		rinsed halved	0.0	0.0	0.0	0.0
golden mushroom soup	10	ounces	condensed	184.2717	22.8497	4.5643	7.9946
water	10 -20	ounces		0.0	0.0	0.0	0.0
beef bouillon cube	1 -2			0.0	0.0	0.0	0.0

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