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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Remove all fat, gristle and silverskin from roast. | 2. Slice into 3/4 inch 'steaks'. | 3. Cut each steak into 3/4 inch strips, then cube strips into bite sized pieces. | 4. In a separate bowl, combine marinade ingredients, mix well with whisk. | 5. Add meat to marinade mixture, making sure all meat has been covered by liquid. | 6. Cover bowl with plastic wrap, pressing wrap to touch the marinaded meat. | 7. Refrigerate overnight. | 8. Place meat mixture (including all liquid) in slow cooker on low for minimum of 5 hours (best done in the morning for evening dinner). Test one piece after then to see if doneness is to your liking. | 9. Pour off sauce into separate pot and place on stove to boil, adding 3 tbsp thickening agent (equal parts flour or corn starch and cold water). Adjust to desired consistency. | 10. Serve with rice or pasta. Don't forget your veggies! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef roast	1		used	557.6013	0.0	98.1016	18.5414
marinade				-	-	-	-
nutmeg	1/2	teaspoon	ground	5.775	0.5422	0.0642	0.3994
chili pepper flake	1/2	teaspoon		-	-	-	-
thyme	1 -2	teaspoon		0.0	0.0	0.0	0.0
garlic powder	1 -2	teaspoon		0.0	0.0	0.0	0.0
onion powder	1 -2	teaspoon		0.0	0.0	0.0	0.0
oregano	1 -2	teaspoon		0.0	0.0	0.0	0.0
soy sauce	1 -2	teaspoon		0.0	0.0	0.0	0.0
paprika	2 -3	tablespoons		0.0	0.0	0.0	0.0
mustard	1/4 - 1/3	cup	used	0.0	0.0	0.0	0.0
water	1/2 - 1	cup		0.0	0.0	0.0	0.0
maple syrup	4 -6	tablespoons		0.0	0.0	0.0	0.0

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