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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 large skillet, heat the olive oil over medium-low heat. Add the mushrooms and onion and cook, stirring, until softened, about 7 minutes. | 2. Add the beef, season with salt and pepper and cook over medium-high heat, stirring, until browned, 4 to 5 minutes. Stir in the tomatoes, lower the heat and simmer. | 3. In a medium saucepan, bring 3 cups water and 3/4 teaspoon salt to a boil. Whisk in the polenta until thickened, about 3 minutes. | 4. Whisk in the cream, parmesan and 1/4 teaspoon pepper until smooth; pour into a large casserole dish. | 5. Stir the green beans into the beef mixture and cook over medium heat, stirring, until warmed through, about 2 minutes. | 6. Season with salt and pepper. Spoon the mixture over the polenta and top with more parmesan. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	2	tablespoons		-	-	-	-
portabella mushroom cap	1	package	cut	-	-	-	-
onion	1		chopped	64.0	14.944	1.76	0.16
beef	1 1/4		ground	1122.6425	0.0	110.1097	72.178
salt pepper				-	-	-	-
fire tomato	1	can	crushed fire-roasted	-	-	-	-
polenta	1	cup		-	-	-	-
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
parmesan cheese				148.0	16.0	16.0	2.0
green bean	1	package	thawed drained frozen	-	-	-	-

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