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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350F. | 2. Rub outside of meat with pepper, salt and garlic. | 3. Place on a rack in a baking dish; pour 1/3 cup water into bottom of baking dish. | 4. Roast beef, allowing 25 minutes per pound for medium rare, a little longer for well done. | 5. Cover loosely with foil. | 6. Stand for 15 minutes before carving. | 7. To prepare gravy: drain off all except 1 tblsp of fat from the baking dish. | 8. Place dish over a low heat. | 9. Add flour and stir well to incorporate all the bits and pieces in the dish. | 10. Cook, stirring constantly, over medium heat until well-browned, taking care not to burn. | 11. Combine wine, stock and tomato paste. | 12. Gradually stir into flour mixture. | 13. Heat, stirring constantly, until gravy boils and thickens. | 14. Cook for about 3 minutes. | 15. Season to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef roast	5			2788.0063	0.0	490.5078	92.7069
black pepper			ground	-	-	-	-
sea salt				-	-	-	-
garlic	1	clove	crushed	4.47	0.9918	0.1908	0.015
flour	2	teaspoons		24.095	5.2752	0.3917	0.0935
red wine	2	tablespoons		-	-	-	-
beef stock	1 1/4	1/4		214.2	23.3415	7.9065	10.1115
tomato paste	1/2	teaspoon		2.255	0.52	0.1188	0.0129

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