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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large soup pot with 1/3 cup of the left-over beef stock, saute' the chopped celery and onion until tender. | 2. Add the Quinoa, baby portabellas, sliced carrots and quartered potatoes; stir to mix well. Let this cook a couple of minutes to enhance the flavors. | 3. Stir after one minute. | 4. Add the cubed roasted chuck roast. Stir all together. | 5. Add balance of left-over beef stock, all the water, the ketcup, apple cider vinegar, Steak Sauce, and Dijon Mustard. Stir well. | 6. Add the package of Sazon Goya with Cilantro n' Tomato. Stir to incorporate into soup mixture. | 7. Bring to a boil. | 8. Cover and simmer for 20-25 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef stock	1	cup		171.36	18.6732	6.3252	8.0892
onion	2/3	cup	chopped	42.6667	9.9627	1.1733	0.1067
celery rib	2		chopped	-	-	-	-
water	4	cups		0.0	0.0	0.0	0.0
ketchup	1/3	cup		-	-	-	-
sazon goya	1	package		-	-	-	-
apple cider vinegar	2	teaspoons		-	-	-	-
sauce	1	teaspoon		9.85	0.27399999999999997	0.5165	0.746
mustard	1/8	teaspoon		0.0394	0.0068	0.0042	0.0006
quinoa	1/3	cup		-	-	-	-
chuck roast	2	cups	cubed	-	-	-	-
carrot	1 1/2	cups	sliced	78.72	18.3936	1.7856	0.4608
potato	1	can	drained quartered	173.1634	39.3328	4.6102	0.2024
mushroom	3/4	cup	sliced	-	-	-	-

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