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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the cubed beef and chopped onion in the bottom of the slow cooker. | 2. Mix both packets of brown gravy mix with 1 cup of water, and pour over the beef tips. | 3. Add the mushrooms and liquid from the can, if using. | 4. Add bouillon cube and set the slow cooker to high for 3-4 hours (or low for 6-8 hours). | 5. Place the brown rice, salt and remaining 2 1/2 cups of water in a wide, shallow pan. Bring it to a boil. Reduce the heat to simmer, cover the pan and cook for 30 minutes. | 6. Fluff the rice with a fork and place a serving on each plate. Ladle the beef and gravy over the rice for serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sirloin tip roast	3 1/2		trimmed cut	-	-	-	-
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
brown gravy mix	2	packages		-	-	-	-
water	3 1/2	cups		0.0	0.0	0.0	0.0
mushroom	1	can		-	-	-	-
beef bouillon cube	1			0.35	0.002	0.057	0.011000000000000001
grain brown rice	2	cups		-	-	-	-
salt	1/2	teaspoon		-	-	-	-

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