Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine water and beef broth granuals and bring to a boil. Add dry dumplings and brink to a boil. Cook just enough to tender. Noodles will finish cooking after added to meat. Drain pasta and save broth. | 2. I use recipe #rz.50337 for my roast. | 3. Slice leftover roast into strips or chunks. | 4. Saute meat in wok or large pan with butter using leftover onion slices and spice mixture that were on top of roast. | 5. Combine mushroom soup,dry onion soup, mushrooms,half & half,pepper and 1 cup of broth from dumplings with meat. Cook on top of stove on medium heat for about 10 minutes. | 6. Add cooked dumplings and let simmer on low for 10 to 15 minutes. | 7. You may add sour cream if you prefer but my family doesn't care for sour cream so I don't use it. I usually don't have to add salt because the roast and broth have enough. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	5	cups	boiling	0.0	0.0	0.0	0.0
beef bouillon granule	2	tablespoons		-	-	-	-
pasta dumpling	0.5	package		-	-	-	-
cream mushroom soup	1	can		330.9145	23.982	5.9862	23.982
mushroom	1	can		-	-	-	-
butter	1/4	cup		342.0	15.714	10.686	28.8
onion soup	1	package		-	-	-	-
half cream	1/2	cup		68.44	10.44	3.016	1.624
pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
cream	1/2	cup	sour	227.7	5.3245	2.806	22.2525

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