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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 medium mixing bowl put flour and teaspoon each salt and pepper, mix. | 2. Toss the beef cubes in the flour until coated. | 3. In a soup pot heat the olive oil over medium high heat until the oil blooms. | 4. Reserving the extra flour in the bowl, add the meat to the soup pot and cook until the meat is browned on all sides. | 5. Add carrot, onion, and potatoes to pot sprinkling the remaining flour over the veggies to coat. | 6. Mix the meat, veggies, and flour thoroughly and cook for 3-4 minutes, or until veggies start to soften. | 7. Add all three tins of beef broth and bring to a boil. | 8. Boil until veggies are tender, add the worcestershire sauce, season to taste with salt and pepper. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sirloin tip roast	1 1/4	1/4	cubed	-	-	-	-
potato	2		cubed	-	-	-	-
carrot	3		sliced	157.44	36.7872	3.5712	0.9216
onion	1		chopped	64.0	14.944	1.76	0.16
salt	1	teaspoon		-	-	-	-
pepper	1	teaspoon		5.773	1.4708	0.239	0.075
worcestershire sauce	1	tablespoon		13.26	3.3082	0.0	0.0
flour	1/2	cup		289.14	63.3027	4.7005	1.1218
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
salt pepper				-	-	-	-
broth	3	cans		52.8486	13.5292	0.0	0.0

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