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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pound the steak to about 1/4 inch thickness. | 2. Place in a dish and pour the french dressing over the meat. | 3. Cover and marinate for about 8 hours. | 4. Dice up the vegetables in a food processor. | 5. Take meat out of marinate and lay out flat. | 6. Cut into a long rectangle and salt and pepper. | 7. Place vegetable on one end of meat and roll up jelly roll style and secure with string. | 8. Heat up oil in the pressure cooker. | 9. Brown the rolls on all sides. | 10. Add water and cook at 15 pounds for 45 minutes. | 11. Reduce pressure by manufacturer's recommendations. | 12. I let it sit for 5 minute and then place under cold water. | 13. Remove meat to serving platter. | 14. Take some of the hot liquid from the pressure cooker and place in a measuring cup along with the cornstarch and stir until a nice paste is made. | 15. Add liquid to juices in pressure cooker and cook, stirring constantly, until slightly thickened. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef steak	1	lb	boneless round	1400.8032	0.0	74.8002	122.4003
french dressing	1	cup		577.2	81.172	1.508	29.951999999999998
carrot	1/4	cup	diced	13.12	3.0656	0.2976	0.0768
onion	1/4	cup	diced	16.0	3.736	0.44	0.04
celery	1/4	cup	diced	4.04	0.7499	0.1742	0.0429
water	2	cups		0.0	0.0	0.0	0.0
salt	1	teaspoon		-	-	-	-
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
vegetable oil	3	tablespoons		351.69599999999997	0.0	0.0	40.8
cornstarch	1/4	cup		121.92	29.2064	0.0832	0.016

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