RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	51.8597
Energy (kCal)	1111.1163
Carbohydrates (g)	42.4925
Total fats (g)	83.5034
Fatty acids, total saturated 20:0 (g)	0.3062
Fatty acids, total saturated 18:3 undifferentiated (g)	0.6892
Fatty acids, total polyunsaturated 17:1 (g)	0.0900
Fatty acids, total trans-monoenoic (g)	0.0088
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0118
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0107
Riboflavin (mg)	0.6089
Tocopherol, beta (mg)	0.0792
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0094
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	2.0602
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.3478
Proline (g)	0.0689
Fatty acids, total polyunsaturated 18:1 t (g)	0.0088
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	7.2229
Adjusted Protein (g)	0.0000
Cystine (g)	0.0250
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	28.5324
Copper, Cu (mg)	1.2645
Maltose (g)	0.0616
Zinc, Zn (mg)	2.9037
Total lipid (fat) (g)	83.5034
Vitamin K (phylloquinone) (g)	53.0218
Cholesterol (mg)	17.1633
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0008
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0246
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	214.8720
Folate, total (g)	103.1350
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0003
Vitamin A, IU (IU)	362.3867
Energy (kcal)	1111.1163
Fatty acids, total saturated 16:1 undifferentiated (g)	1.5120
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0153
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0036
Sugars, total (g)	19.0276
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1200
Vitamin C, total ascorbic acid (mg)	27.0264
Lutein + zeaxanthin (g)	12.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0047
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0967
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0008
Magnesium, Mg (mg)	75.4813
Fatty acids, total saturated 16:0 (g)	10.6582
Carbohydrate, by difference (g)	42.4925
Vitamin D (IU)	0.0000
Fructose (g)	5.2019
Fluoride, F (g)	3.3000
Aspartic acid (g)	0.4436
Tyrosine (g)	0.0645
Potassium, K (mg)	2450.8233
Fatty acids, total saturated 12:0 (g)	0.0015
Vitamin A, RAE (g)	21.3060
Serine (g)	0.1008
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1133
Fatty acids, total trans-polyenoic 22:4 (g)	0.0024
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0206
Fatty acids, total saturated 22:0 (g)	0.1003
Fatty acids, total saturated 14:0 (g)	0.1243
Histidine (g)	0.0631
Isoleucine (g)	0.0717
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0024
Niacin (mg)	23.7244
Water (g)	1340.4684
Fatty acids, total saturated 8:0 (g)	0.0011
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0007
Carotene, beta (g)	203.1100
Sodium, Na (mg)	6309.7373
Iron, Fe (mg)	6.5168
Energy (kJ)	4647.9300
Ash (g)	20.6019
Caffeine (mg)	0.0000
Glycine (g)	0.1077
Fatty acids, total trans-polyenoic (g)	0.0018
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	9.2333
Fatty acids, total polyunsaturated (g)	10.0560
Vitamin E (alpha-tocopherol) (mg)	11.8800
Sucrose (g)	3.0368
Vitamin B-6 (mg)	0.6425
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0004
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.1620
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0003
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	6328.0800
Starch (g)	0.0484
Pantothenic acid (mg)	0.8248
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0008
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2353
Folate, food (g)	103.1350
Fatty acids, total saturated 20:1 (g)	0.3400
Fatty acids, total monounsaturated (g)	57.3942
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.1074
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0176
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	132.5171
Fatty acids, total polyunsaturated 16:1 c (g)	0.0011
Fatty acids, total saturated (g)	13.3986
Vitamin B-12 (g)	2.1577
Calcium, Ca (mg)	193.2307
Fatty acids, total saturated 10:0 (g)	0.0055
Galactose (g)	0.0063
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1045
Glutamic acid (g)	1.2617
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	6.3800
Vitamin E, added (mg)	0.0000
Retinol (g)	4.2500
Leucine (g)	0.1191
Folate, DFE (g)	103.1350
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0018
Fiber, total dietary (g)	7.4258
Tryptophan (g)	0.0501
Threonine (g)	0.0999
Fatty acids, total polyunsaturated 18:1 c (g)	0.0328
Manganese, Mn (mg)	4.9947
Protein (g)	51.8597
Cryptoxanthin, beta (g)	4.3260
Fatty acids, total saturated 18:1 undifferentiated (g)	55.3499
Betaine (mg)	0.5188
Phosphorus, P (mg)	739.9280
Tocopherol, gamma (mg)	0.7120

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Latin American >> South American >> Argentine
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Pour ½ cup hot water over dried mushrooms in small bowl. | 2. Let stand for ½ an hour. | 3. Drain; reserving liquid. | 4. Strain liquid through a fine sieve lined with damp kitchen towel. | 5. Combine liquid and mushrooms. | 6. Heat oil in large Dutch oven over high heat. | 7. Add beef and bones in batches and brown well, turning frequently. | 8. Transfer beef and bones to large bowl with a slotted spoon. | 9. Add onions to pot. | 10. Reduce heat to medium and saute until transparent, about 10 minutes. | 11. Return beef and bones and any juices that have accumulated to pot. | 12. Add wine, bay leaves, cloves and salt. | 13. Boil until wine is reduced by half, about 10 minutes. | 14. Mix in tomato paste and mushrooms with their liquid. | 15. Simmer 5 minutes. | 16. Add chicken broth. | 17. Bring mixture to boil; reduce heat. | 18. Cover and simmer gently until meat is tender, stirring occasionally, about 2 hours. | 19. Uncover and simmer until sauce is thick and chunky, about 25 minutes longer. | 20. Remove cloves and bay leaves (can be prepared 1 day ahead to this point). | 21. Serve with potato gnocchi and a green salad. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
porcini mushroom	1/2	ounce	dried	12.6083	0.0	2.805	0.0708
hot water	1/2	cup		0.0	0.0	0.0	0.0
olive oil	1/3	cup		636.48	0.0	0.0	72.0
stewing beef	3		cut	12.6083	0.0	2.805	0.0708
beef marrow	2		bone	12.6083	0.0	2.805	0.0708
onion	2		chopped	120.0	28.02	3.3	0.3
red wine	1	cup		-	-	-	-
bay leaf	4			-	-	-	-
clove	2			11.508	2.7523	0.2507	0.546
salt	1/4	teaspoon		-	-	-	-
tomato paste	4	teaspoons		18.04	4.1602	0.9504	0.1034
chicken broth	4	cups		312.48	7.56	44.5536	10.4832
potato gnocchi				12.6083	0.0	2.805	0.0708

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

Cooking in progress....

Beef, Porcini and Onion Stew