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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put flour and pepper in a plastic bag. Toss in the skirt steak, shake, and set aside. | 2. In a large skillet, saute onions and mushrooms in olive oil until soft but not mushy. Season with salt to taste. | 3. Remove onion/mushroom mix and set aside. | 4. In batches, brown skirt steak (after shaking off excess flour) until brown on all sides. | 5. Return meat and onion/mushroom mix to the skillet. | 6. Add the rice milk and parsley. Bring to a boil. Lower heat to medium, and let thicken for about 8 minutes. | 7. Add the tamari, and cook until everything is tender, another 15 or 20 minutes or so. | 8. Add the tomatoes and dill. Heat through. Adjust seasonings. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
skirt steak	2	lb		1858.6709	0.0	241.7179	91.2109
flour	1/4	cup		144.57	31.6514	2.3502	0.5609
pepper				-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1			60.0	14.01	1.65	0.15
mushroom	1	lb	sliced	154.2216	30.799	10.1605	2.2226
salt				-	-	-	-
rice milk	2	cups		-	-	-	-
parsley	2	tablespoons	dried	2.736	0.4811	0.2257	0.06
tamari	2	tablespoons		21.6	2.0052	3.7836	0.036000000000000004
tomato	2		chopped	44.28	9.5694	2.1648	0.49200000000000005
dill	4	sprigs	chopped	-	-	-	-

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