Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil or lard in a heavy pot. Add onions and garlic and under constant stirring saute until very dark. Add salt. | 2. Add meat in batches, brown on all sides before adding next batch.Do not let the meat steam, raise the heat and add oil if necessary. | 3. Saute meat until browned on all sides, add paprika, stir until fragrant but watch out so it doesn't burn. | 4. Add broth, caraway seeds, majoram and tomato paste and simmer until meat is tender. Depending on the cut, this can take up to 2 hours.If it gets too dry, add some broth. | 5. When the meat is tender, make a slurry with the flour and a few ts of water and add little by little, checking on the thickness of the sauce. | 6. Simmer until the floury taste is gone and the sauce has the perfect consistency. | 7. Enjoy with spaetzle, dumplings or noodles. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	2		marbled cut	1060.8024	0.0	209.1685	24.3894
onion	1		diced	64.0	14.944	1.76	0.16
oil lard	1/4	cup		461.25	0.0	0.0	51.25
hungarian paprika	1	tablespoon		-	-	-	-
garlic clove	2		crushed	-	-	-	-
tomato paste	1	tablespoon		13.12	3.0256	0.6912	0.0752
beef	2	cups		1060.8024	0.0	209.1685	24.3894
caraway seed	1	tablespoon		22.311	3.3433	1.3246	0.9775
marjoram	1	tablespoon	dried	4.607	1.0295	0.2152	0.1197
flour	2	teaspoons		24.095	5.2752	0.3917	0.0935
salt	1	teaspoon		-	-	-	-

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