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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 the oil in a large frying pan. | 2. Pat steak cubes dry with a paper towel and add to pan, brown on all sides. | 3. Add onion to pan and saute until soft. | 4. Place the stock in to the slow cooker along with the meat and onion mixture, add the sliced carrots and parsnip, salt and pepepr and bouquet garni. | 5. Cook for approximately 7-8 hours on low or 6-7 on high. | 6. Remove bouquet garni. | 7. Blend the butter and flour together thoroughly and stir into the hot casserole a dab at a time to thicken. | 8. Serve with creamy hot mashed potatoes (or rice) and garnish with the parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
blade steak	1	kg	trimmed cubed	1389.2077	0.0	203.4839	64.1634
onion	2		chopped	128.0	29.888	3.52	0.32
beef stock cube water	2	cup	crumbled	-	-	-	-
carrot	2		sliced	104.96	24.5248	2.3808	0.6144
parsnip	1		sliced	99.75	23.9267	1.5959999999999999	0.39899999999999997
black pepper			ground	-	-	-	-
bouquet garni	1			-	-	-	-
butter	30			2565.0	117.855	80.145	216.0
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
parsley				-	-	-	-

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