Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sauté finely minced onion on lard until become translucent. Add before thinned schnitzels and season them with salt and pepper. Sauté it until meat starts to leave juices and than add wine. | 2. Cook until alcohol evaporates and add paprikas (sweet and hot), thyme and caraway seeds. Stir and add water if necessary. Meat must be covered with liquid. | 3. Cook covered on low fire at least 60 minutes checking if there is enough liquid in it. | 4. About 10 minutes before end (meat should be soft) carefully add some flour to coagulate juices but be careful not to put it too fast – stir all the time. Some put sour cream in it some not: sour cream will reduce hotness if you put too much hot paprika. Serve with all kinds of pasta or potato. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	1000			530401.2029	0.0	104584.2372	12194.6943
onion	500			32000.0	7472.0	880.0	80.0
lard	15	g		135.3	0.0	0.0	15.0
paprika	2	teaspoons	dried	12.972000000000001	2.4835	0.6504	0.5929
paprika	1/2	teaspoon	dried	12.972000000000001	2.4835	0.6504	0.5929
salt	15			-	-	-	-
pepper	10			57.73	14.7085	2.3897	0.7498
wine	1	cup		45.41	0.6453	0.0956	0.0
water	2	cups		0.0	0.0	0.0	0.0
thyme	1/2	teaspoon		0.40399999999999997	0.0978	0.0222	0.0067
flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402
caraway seed	1/4	teaspoon		1.7482	0.262	0.1038	0.0766
cream	50		sour	22770.0	532.45	280.6	2225.25

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