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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Toss the meat with the mustard to coat evenly. In a Dutch oven casserole, saute the meat in very hot butter for a few minutes until meat loses its pinkness. Meat is very tender. Do not overcook. Remove meat and set aside. In the same pan, saute shallots and mushrooms in butter until mushrooms are tender. Add the wine and cook a few minutes until wine has evaporated. Add the flour and seasonings and cook for 1 minute, stirring. Add the meat to the pan, stir in the sour cream and heat through. Do not allow to boil. Serve on a bed of buttered noodles. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sirloin steak	2	lb	cut	1214.9361	0.0	193.8458	48.5974
dijon mustard	2	tablespoons		-	-	-	-
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
shallot	4		chopped	460.8	107.52	16.0	0.64
mushroom	1/2		sliced	-	-	-	-
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
white wine	1/4	cup		-	-	-	-
flour	1 1/2	1/2		867.42	189.9081	14.1015	3.3654
salt pepper				-	-	-	-
cream	1	cup	sour low fat	792.0	15.96	8.712	83.23200000000001

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