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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prep: | 2. Cook beef or chicken fully and cut into ½ inch cubes. | 3. Peel and cut carrot into round ¼ inch pieces. | 4. Peel and cut potatoes into ½ inch cubes. | 5. Slice mushrooms. | 6. Cut onion into 2 inch pieces. | 7. Steps: | 8. Pre-heat oven to 350 degrees F. | 9. Boil water and add potatoes and carrot. | 10. Cook until vegetables are almost cooked to completion (they'll be al dente). | 11. Strain and set aside. | 12. Fry mushrooms and onion under medium heat until mushrooms are cooked through. | 13. In a large bowl, mix meat and vegetables together. | 14. In a small pot, boil ¾ cups of water with bouillon cubes. | 15. Mix 2 tbsp cornstarch to 1/8 cup water in a glass. | 16. Pour cornstarch mixture into bouillon broth. | 17. Pull gravy mixture from stove and mix with the rest of the ingredients. | 18. Line a pie pan with one of the pie crusts. | 19. Pour in mixture from bowl. | 20. Top with other pie crust, making sure to cut top for ventilation. | 21. Cook until top crust is browned, around 30 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pie crust	2		unbaked	-	-	-	-
chicken breast	1	steak	cut	-	-	-	-
potato	1			-	-	-	-
carrot	1			52.48	12.2624	1.1904	0.3072
mushroom	2			-	-	-	-
yellow onion	1			-	-	-	-
beef bouillon cube	2			0.7	0.004	0.114	0.022000000000000002
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
water	1	cup		0.0	0.0	0.0	0.0

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