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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook and stir onions and mushrooms in hot shortening until onions are tender; drain on paper towels. | 2. Brown meat in same skillet; add more shortening as necessary. remove from heat. | 3. Sprinkle seasonings over meat. | 4. Mix flour and beef stock; pour into skillet. | 5. Heat to boiling, stirring constantly. | 6. Boil 1 min. | 7. Stir in BUrgundy. | 8. Cover; simmer until meat is tender, 1 1/2 to 2 hr. | 9. The liquid should always just cover the meat. (If necessary, add a little more bouillon and Burgundy - 1 part bouillon to 2 parts Burgundy.) Gently stir in onions and mushrooms; cook uncovered 15 min., or until heated through. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	5		sliced	220.0	51.37	6.05	0.55
mushroom	1/2	lb		77.1108	15.3995	5.0802	1.1113
shortening	2	teaspoons		75.4347	0.0	0.0	8.5333
stew meat	2	lb		806.9352	0.0	179.5204	4.5333
salt	1	teaspoon		-	-	-	-
marjoram	1/2	teaspoon	Crushed	0.813	0.1817	0.038	0.0211
thyme	1/2	teaspoon	Crushed	0.40399999999999997	0.0978	0.0222	0.0067
pepper	1/8	teaspoon		0.7216	0.1839	0.0299	0.0094
flour	1 1/2	1/2		867.42	189.9081	14.1015	3.3654
beef stock	3/4	cup		128.52	14.0049	4.7439	6.0669
burgundy wine	1 1/2	1/2		806.9352	0.0	179.5204	4.5333

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