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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Coat meat with mixture of flour, salt and pepper. | 2. Brown meat quickly on all sides in heated butter in a large skillet. | 3. Then remove to a 2 ½-Quart casserole. | 4. Brown onion, carrot and garlic in butter remaining in skillet. | 5. Heat cognac; ignite and pour over beef. | 6. When flame has expired, stir in vegetables and remaining ingredients. | 7. Cover casserole and bake at 350 degrees for about 2 ½ hours. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef steak	2		cut round	2801.6064	0.0	149.6003	244.8006
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
salt	1 1/2	1/2		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
onion	1	cup	chopped	64.0	14.944	1.76	0.16
carrot	1/2	cup	chopped	26.24	6.1312	0.5952	0.1536
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
cognac	2	tablespoons		-	-	-	-
parsley	3		chopped	4.104	0.7216	0.3386	0.0901
bay leaf	1			-	-	-	-
marjoram	1/2	teaspoon		0.813	0.1817	0.038	0.0211
red wine	2	cups		-	-	-	-

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