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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat half the oil in a heavy based saucean and cook the onions until browned and set aside. | 2. Heat remaining oil and brown beef in batches and set aside. | 3. Add garlic and tomato paste and gently cook for 1 minute. | 4. Return beef to saucepan and add stock and wine and bring to the boil, reduce heat and cover and simmer for 1 1/2 hours stirring occassionally and then add the onion and cook for a further 20 minutes. | 5. Whisk together the cream cheese with some of the cooking liquid until smooth and add to the saucepan and simmer a further 10 minutes. | 6. Spoon onto serving plates over the pasta and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
oil	1/4	cup		448.95	0.0	0.1435	50.9835
pickling onion	1	kg	peeled halved	889.4927	0.0	197.8871	4.9971
chuck steak	1	kg	cut	1599.088	0.0	212.9785	82.8527
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
tomato paste	1/3	cup		72.16	16.6408	3.8016	0.4136
beef stock	2	cups		342.72	37.3464	12.6504	16.1784
red wine	1	cup		-	-	-	-
cream cheese	125		g	10454.0625	124.0312	251.6062	1013.5125
salt				-	-	-	-
pepper				-	-	-	-

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