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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Separate the slices of beef and set aside. | 2. In a medium-sized saucepan, melt the butter over a medium high heat. | 3. When the butter foams, sprinkle in the flour and whisk (yes use a whisk it works better) in the flour until very well blended. | 4. Add the hot milk and cook over low heat, stirring very often with the whisk. | 5. Slowly add the cream, continuing to stir constantly until the cream sauce is thickened (about 3-5 minutes). | 6. Add the pepper and the dried beef and using a spoon mix well until heated through. | 7. Serve over crisply toasted bread or hot baked potato. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	1/4	lb	chipped	132.6003	0.0	26.1461	3.0487
butter	4	tablespoons		342.0	15.714	10.686	28.8
flour	3	tablespoons		108.4275	23.7385	1.7627	0.4207
milk	1	cup	low-fat	552.0	13.296	5.496	57.216
cream	1	cup		792.0	15.96	8.712	83.23200000000001
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
wheat toast	4	slices		-	-	-	-

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