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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 a little butter in a non-stick frying pan or wok and brown the beef in batches. Remove and keep aside. Similarly brown the kidneys, remove and keep with the beef. | 2. Fry the onion, garlic and carrot in the pan with a little more butter until the onion is golden. Sprinkle over the flour, stir and allow to cook for a few minutes then shake over the Worcestershire sauce. Pour in the stock, and bring to the boil. Stir in the beef and kidney and the bay leaf, then turn off the heat. | 3. Preheat the oven to around 180 deg C. | 4. Place all the cooked ingredients into a casserole, cover, and cook in the oven for around 30 minutes. | 5. Remove from the oven and arrange the sliced potatoes on top of the meat, a little like roofing tiles. Brush a little more butter over the potatoes and season with salt and freshly ground black pepper. Re-cover and return to the oven for about 1 hour or until the potatoes are cooked. | 6. Remove the lid, brush the potatoes with a little more butter and finish under the grill until the potatoes are brown and crispy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter				-	-	-	-
beef	500		cut seasoned	265200.6015	0.0	52292.1186	6097.3472
lamb kidney	2		sliced	-	-	-	-
onion	1		chopped	60.0	14.01	1.65	0.15
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
carrot	1		sliced	29.52	6.8976	0.6696	0.1728
plain flour	12			-	-	-	-
worcestershire sauce	1	teaspoon		4.42	1.1027	0.0	0.0
beef stock	250	ml		181.0743	19.7318	6.6838	8.5478
bay leaf	1			-	-	-	-
potato	450		scrubbed sliced	-	-	-	-
salt				-	-	-	-
black pepper			ground	-	-	-	-

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