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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the meat into slices and then into strips. If the meat is cut too thin it hardens in cooking. Sprinkle with salt and pepper, and allow to stand. | 2. Brown the flour and half the butter over heat and work to a paste gradually by adding the beef stock, tomato puree and mustard. Bring to a boil and allow to stand. | 3. Twenty minutes before serving, fry the onion rapidly in the remaining butter with the meat, turning with a spatula, for 5 minutes and cooking only enough at a time to cover the bottom of the pan. Add the thinly sliced mushrooms. | 4. When the meat is ready, add sour cream to the sauce. Place together with the meat, mushrooms and onion in a firmly lidded pan. Bring to near boiling point before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
filet beef	1			55.2815	0.085	8.3149	2.421
salt pepper				-	-	-	-
flour	30			17348.4	3798.1620000000003	282.03	67.308
butter	60			5130.0	235.71	160.29	432.0
beef stock	1	pint		-	-	-	-
tomato	1	tablespoon	pureed	2.5875	0.5738	0.135	0.0225
mustard	1/2	teaspoon	prepared	0.1575	0.0272	0.0167	0.0024
onion	1		chopped	60.0	14.01	1.65	0.15
white mushroom	20			44.0	6.52	6.18	0.68
cream	4	tablespoons	sour	95.04	2.2224	1.1712	9.288

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