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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sauté onion on olive oil until becomes translucent (10min). | 2. Hit schnitzels to make it thinner. Put into the pot beef schnitzels and season with salt and pepper and continue to sauté it until meat starts to leave juices. | 3. Than add 1 cup beef stock and continue to sauté it at least 1 hour on very low fire and covered. | 4. After 1 hour add tomato juice, red wine and some beef stock. Continue to cook 30 minutes. | 5. Leave it stand still 5 minutes before serving. You can serve it with all variants of potato (mashed, cooked, “restani”) or rice or pasta. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	700			371280.842	0.0	73208.966	8536.286
onion	500			32000.0	7472.0	880.0	80.0
olive oil	1/3	cup		636.48	0.0	0.0	72.0
beef stock	2	cups		342.72	37.3464	12.6504	16.1784
red wine	1/2	cup		-	-	-	-
tomato	1	cup	strained	41.4	9.18	2.16	0.36
salt	10			-	-	-	-
pepper	5			28.865	7.3542	1.1949	0.3749

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