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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 375°. | 2. Heat 2 tablespoons oil in a Dutch oven or oven-safe, heavy-bottomed pot over med-high heat. | 3. Add the bacon and cook until crisp, 4-5 minutes. | 4. Remove the bacon to a paper towel-lined plate. | 5. While the bacon browns, season the chopped sirloin with salt and pepper. | 6. Working in 2 batches, brown the meat in the hot bacon fat, stirring occasionally, until deep golden brown, about 10 minutes. | 7. Transfer the browned meat to a plate as each batch is browned, adding more oil as needed. | 8. Add the wine to the pot and deglaze the pan, scraping up any brown bits from the bottom of the pan with a wooden spoon. | 9. Bring the wine to a bubble and cook for a couple of minutes to reduce it, then add the beef stock. | 10. Return the meat and bacon to the pot, cover the pot, and transfer it to the oven; bake for 90 minutes. | 11. When the meat has cooked for 60 minutes, place the onions, sugar, and a splash of water in a small saute pan. | 12. Cook over med-high heat until the water has evaporated and the onions are tender and heated through, 4-5 minutes; reserve and keep warm. | 13. While the onions are cooking, heat a medium skillet with 1 tablespoon of the butter and the remaining oil, over med-high heat. | 14. Add the mushrooms and cook until tender and golden brown, about10 minutes; then season with salt and pepper; reserve and keep warm. | 15. Bring a large pot of water to a boil for the noodles; add some salt and the noodles; cook to al dente. | 16. Drain the noodles and return them to the pot. | 17. Add 2 tablespoons butter and the minced chives; toss to combine. | 18. After 90 minutes, remove the beef from the oven and place the pot over med-high heat. | 19. Add the onions and mushrooms to the pot and bring the stew up to a bubble. | 20. Place the pan the mushrooms were cooked in over med-high heat and melt the remaining 2 tablespoons butter. | 21. Sprinkle the flour over the butter and cook the mixture for about 1 minute. | 22. Ladle about 1 cup of the liquid from the Dutch oven into the skillet with the roux and whisk to combine. | 23. Cook for a minute or two to thicken, then stir the sauce back into the stew; simmer the stew until thickened, 5-6 minutes. | 24. Stir in the orange zest. | 25. Serve the stew over the buttered noodles. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
bacon	4	slices	chopped	467.04	1.4336	14.1344	44.4528
sirloin	2 1/2	lb	cut	1280.6696	0.0	259.3073	19.38
salt				-	-	-	-
pepper				-	-	-	-
red burgundy wine	1	cup		403.4676	0.0	89.7602	2.2667
beef stock	2	cups		342.72	37.3464	12.6504	16.1784
pearl onion	1	package		403.4676	0.0	89.7602	2.2667
sugar	2	teaspoons		36.708	9.1816	0.0	0.0
butter	5	tablespoons		427.5	19.6425	13.3575	36.0
mushroom	1/2		quartered	-	-	-	-
wide egg noodle	1	lb		403.4676	0.0	89.7602	2.2667
chive			minced	-	-	-	-
purpose flour	2	tablespoons		403.4676	0.0	89.7602	2.2667
orange zest	1	teaspoon	grated	403.4676	0.0	89.7602	2.2667

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