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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Spread mustard on one side of each slice of meat. | 2. Sprinkle with salt and pepper. | 3. Place one strip of bacon, dill pickle slice (if using), and a few onion wedges on each slice of meat; roll up and secure with wooden toothpicks. | 4. Put oil in dutch oven or other large pan and brown meat; drain. | 5. Add broth and bring to a boil. | 6. Reduce heat and cover and simmer for 1-1/2 hours or until meat is tender. | 7. Remove meat and keep warm. | 8. Combine flour and water until smooth and slowly stir into broth. | 9. Bring to a boil, stirring constantly until thickened. | 10. Remove wooden pics from meat and return to gravy; heat through. | 11. Sprinkle with parsley if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
dijon mustard	1/4	cup		-	-	-	-
steak	2		sliced round	1115.2025	0.0	196.2031	30.7361
salt pepper				-	-	-	-
bacon	8	slices		934.08	2.8672	28.2688	88.9056
onion	1		cut	60.0	14.01	1.65	0.15
dill pickle	8		sliced	137.28	27.5704	5.72	3.432
cooking oil	3	tablespoons		-	-	-	-
beef broth	3	cups		50.4	0.28800000000000003	8.208	1.584
flour	1/3	cup		192.76	42.2018	3.1337	0.7479
water	1/2	cup		0.0	0.0	0.0	0.0
parsley			chopped	-	-	-	-

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