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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 1 tablespoon butter and the oil in a large nonstick skillet- Add potatoes, carrots and mushrooms. | 2. Cook, partially covered and stirring occasionally, 8 minutes or until vegetables are soft when pierced and lightly browned. | 3. Add onion; cook for 1 to 2 minutes. | 4. Add garlic, peas and 1/4 teaspoon salt; cook 1 minute until fragrant- Cover and set aside. | 5. Heat remaining butter in another large nonstick skillet over medium-high heat until very hot and foaming. | 6. Sprinkle meat with remaining 1/4 teaspoon salt and the pepper; add to skilet and cook 2 to 4 minutes, turning meat until browned on all sides. | 7. Add to vegetables; stir to mix- Transfer to a platter. | 8. Add wine and broth to skillet and boil 10 seconds- Pour over stew and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	tablespoons	unsalted	171.0	7.857	5.343	14.4
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
potato	1 1/2	cups	diced rinsed	173.25	39.3525	4.6125	0.2025
baby carrot	1	cup		-	-	-	-
white button mushroom	1	cup		-	-	-	-
onion	1/3	cup	chopped	21.3333	4.9813	0.5867	0.0533
garlic	1	tablespoon	chopped	12.665	2.8101	0.5406	0.0425
baby green pea	1/2	cup		59.5	9.94	3.9112	0.7
salt	1/2	teaspoon		-	-	-	-
beef tenderloin	1		trimmed cut	1119.7359	0.0	88.8989	82.3255
pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
white wine	2	tablespoons		-	-	-	-
chicken broth	2	tablespoons		9.765	0.2362	1.3923	0.3276

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