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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the cubed beef in a medium sized pot. Add water. Include the bouillon cube. Cover and simmer for 1 hour. | 2. Separate the meat from the broth and keep the liquid hot. | 3. In a skillet on medium heat melt the butter, sauté the onions until transparent then add garlic. Continue until you can just smell the garlic aroma. | 4. Sprinkle in the flour and cook until slightly brown. Using a whisk, pour in the hot broth until the sauce is smooth and thickened. Place the meat in the gravy and continue cooking covered on low for another 1/2 hour. | 5. Peak in and stir every so often adding water if needed to get the desired gravy consistency that you prefer. | 6. Taste for salt and pepper. add freshly grated nutmeg to taste if using. | 7. I have served this over potato dumplings (packaged or homemade), rice, mashed potatoes, noodles. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
stewing beef	2		cut	806.9352	0.0	179.5204	4.5333
water	6	cups		0.0	0.0	0.0	0.0
beef bouillon cube				-	-	-	-
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
salt pepper				806.9352	0.0	179.5204	4.5333
nutmeg				-	-	-	-

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