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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Start rice in microwave & it will be ready by the time the rest is done. Or of course use stove for rice or noodles. | 2. Brown ground beef with mushrooms, onion, & garlic. | 3. DO NOT DRAIN (This is why I prefer 80/20.) You HAVE to have some grease for the next step, so add 1-2 Tablespoons of butter or margarine if you used ground chuck. If you used a lower quality and there seems to be more than 1/2 cup grease at this stage, drain some off. | 4. Make a roux (pronounced roo) by sprinkling flour on hamburger mixture (you'll know it's right when all the grease is pretty much absorbed but there's not a great excess of flour) & stirring continuously for a few minutes until mixture thickens, then reduce heat to low/medium-low. | 5. Add cream of celery soup & sour cream, stir to warm. | 6. Salt & pepper to taste & serve over rice or noodles (If desired & -lol- to stop kids taking more topping than rice, mix all together before you serve) NOTE: this is a great early recipe for younger cooks, even with the roux process (once you've seen/done it once it's easy to tell if you have it right.). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	1	lb	ground	898.1139999999999	0.0	88.0877	57.7424
mushroom	6 -8	pieces	sliced canned	0.0	0.0	0.0	0.0
onion	1			44.0	10.274000000000001	1.21	0.11
garlic clove	1/2 - 1		minced	0.0	0.0	0.0	0.0
purpose flour	1/4 - 1/2	cup		-	-	-	-
cream celery soup	1	can		208.2159	26.9937	3.0117	8.9979
cream	8	ounces	sour	449.056	10.5007	5.5338	43.885
salt	1/2	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375

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