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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To make roux, use 2 tablespoons of oil and 3 tablespoons flour, and add to saucepan. | 2. Cook over medium-low heat, stirring until smooth and brown, set aside. | 3. Boil all meat chunks together. | 4. Chop eggs and lemons in very small pieces. | 5. After meat is cooked and tender, remove and cut into smaller pieces. | 6. Fry onions in the roux for 3 minutes. | 7. Add the broth and meats and remainder of ingredients, except wine, and let cook for 30 minutes. | 8. Just before serving, add the wine. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	1/2			265.2006	0.0	52.2921	6.0973
pork	1/2			852.768	0.0	31.5479	79.5388
chicken chunk	1	lb		403.4676	0.0	89.7602	2.2667
onion	1	cup	minced	64.0	14.944	1.76	0.16
roux	1/4	cup		403.4676	0.0	89.7602	2.2667
sherry wine	2 -3	cups		403.4676	0.0	89.7602	2.2667
hard egg	4		hard-boiled	403.4676	0.0	89.7602	2.2667
lemon	2			2.5617	0.8233	0.0972	0.0265
green onion	3	tablespoons	sliced	4.86	1.0332	0.1746	0.0846
salt pepper				403.4676	0.0	89.7602	2.2667

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