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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 a mixture of the flour, paprika, chili powder and 1 1/2 teaspoons salt, and pepper. | 2. In skillet, brown meat in oil. | 3. Stir in tomatoes; add carrots. | 4. Cover and cook over low heat for 30 minutes. | 5. Add water, onion, celery, mostacciola and the 1/2 teaspoon salt. | 6. Bring to boiling. | 7. Pour into a 3-quart casserole. | 8. Cover. | 9. Bake in a 350°F oven, stirring occasionally for 1 hour or until vegetables and meat are tender. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef chuck	1 1/2		cut	1550.4035	1.9040000000000001	180.1324	91.2562
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
paprika	2	teaspoons		12.972000000000001	2.4835	0.6504	0.5929
chili powder	1 - 1 1/2	1/2		0.0	0.0	0.0	0.0
salt	1 1/2	1/2		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
tomato	16	ounces		81.6465	17.6447	3.9916	0.9072
carrot	3		sliced	157.44	36.7872	3.5712	0.9216
water	2	cups		0.0	0.0	0.0	0.0
onion	1	cup	chopped	64.0	14.944	1.76	0.16
celery	1	cup	sliced	16.16	2.9997	0.6969	0.1717
mostaccioli pasta	1 1/2	cups	uncooked	-	-	-	-
salt	1/2	teaspoon		-	-	-	-

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