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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sprinkle meat with salt and pepper, dredge with flour and sear on all sides in drippings. | 2. Cube or slice vegetables (except potatoes), and place around meat in a roasting pan; add water, cover tightly and simmer 3 to 4 hours in the oven at 300°F. | 3. Cut potatoes in half and place around meat; bake, uncovered in oven at 350F for 45 minutes or until meat and potatoes are well browned. | 4. Remove to hot platter and keep hot while making gravy. | 5. Thicken liquid in pan with flour mixed to a smooth paste with a little water. | 6. Add more water if necessary and bring to a boil. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rib beef	4			4971.456	0.0	317.7014	400.4381
salt pepper				-	-	-	-
flour				72.285	15.8257	1.1751	0.2804
dripping				-	-	-	-
carrot	1		peeled	52.48	12.2624	1.1904	0.3072
turnip	1		peeled	17.08	3.9223	0.5489999999999999	0.061
onion	1		peeled	64.0	14.944	1.76	0.16
green bell pepper	1		seeded	-	-	-	-
celery	1	stalk		10.24	1.9008	0.4416	0.1088
parsley	1	sprig		0.36	0.0633	0.0297	0.0079
water	3	cups		0.0	0.0	0.0	0.0
potato	6			-	-	-	-
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804

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