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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In large sauce pan heat 2 tablespoons olive oil and saute beef strips until brown. Sprinkle with ground pepper. Remove from pan and place in a deep pot. | 2. Add onions and mushrooms to pan and saute until golden. Add to pot. | 3. Deglaze pan with red wine and add to pot. Add beef broth, ketchup, HP sauce, beef bovril, worcestershire sauce and bay leaves to pot. Cover and simmer (low simmer) for 2 hours. | 4. Mix the margarine and flour together with a fork in a bowl. Bring stroganoff to a boil and add a teaspoon of this mixture at a time to the stroganoff, until you get your desired thickness. Lower heat and add as much sour cream as you like. I'm not a big sour cream person, so I just add about 1/2 a cup. | 5. Boil egg noodles until al dente, drain and add to individual serving bowls. Top with stroganoff and sprinkle a little of dill on top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	2 -3			0.0	0.0	0.0	0.0
onion	1		chopped	60.0	14.01	1.65	0.15
mushroom	8		cut	-	-	-	-
red wine	1	cup		-	-	-	-
beef broth	5	cups	low sodium	84.0	0.48	13.68	2.64
ketchup	2	tablespoons		-	-	-	-
worcestershire sauce	2	tablespoons		26.52	6.6164	0.0	0.0
hp steak sauce	2	tablespoons		-	-	-	-
beef bovril powder liquid	2	tablespoons		-	-	-	-
bay leaf	3			-	-	-	-
pepper			ground	-	-	-	-
no salt becel margarine	2	tablespoons		-	-	-	-
flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402
cream			sour fat free	-	-	-	-
dill				-	-	-	-
yolk egg noodle	1.5	packages		-	-	-	-

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