Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Boil celery, onion & carrots in water with 2 cubes boullion in medium pot until tender. | 2. Meanwhile, brown meat in olive oil/butter with 1 tablespoon refrigerated minced garlic in large stock pot. | 3. Drain meat when done & return to pot. Add 1 can Campbell's beef gravy. Then drain vegetables & add to meat & gravy. Simmer on low. | 4. Spray deep pie dish (I use quiche' dish) with Pam. | 5. Roll out pie crust & press into dish & up sides. Add beef/vegetable mixture. | 6. Cover with top crust & press together both crusts then flute edges. Pierce top crust with fork to vent steam. | 7. Bake 450 degrees x 35-45 minute until crust golden brown. After 20 minute cover edges with foil as to not burn. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
celery	2 -3		diced	0.0	0.0	0.0	0.0
carrot	2	cups	pre-sliced	104.96	24.5248	2.3808	0.6144
onion	1		diced	28.0	6.537999999999999	0.77	0.07
chicken bouillon cube	2			-	-	-	-
garlic	1	tablespoon	minced refrigerated	12.665	2.8101	0.5406	0.0425
beef chuck	1	package	boneless cut	-	-	-	-
pie crust	1	pillsbury		-	-	-	-
olive oil				-	-	-	-
butter				-	-	-	-
campbell beef gravy	1	can		88.4558	17.9742	5.9796	0.0
pam cooking spray				-	-	-	-

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