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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Melt spread in a large saucepan, brown beef in batches. | 2. Cook garlic, chilli, mustard and onion in the same pan stirring until onion is soft. | 3. Return beef to the pan with the tomato and cook stirring for approx 2 minutes. | 4. Add purée, wine,stock and 1/2 cup of the water; bring to the boil then reduce heat and simmer for about 1-1/2 hours until beef is tender. | 5. Stir it occasionally. | 6. While beef is cooking, bring the remaining litre of water to the boil in a medium saucepan. | 7. Add polenta and cook over medium heat, stirring all the time for about 10 minutes or until thickened. | 8. Stir the cheese into the polenta. | 9. Stir the parsley into the beef just before serving with the polenta. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
margarine	2	teaspoons	low fat	67.586	0.0846	0.0846	7.567
chuck	1 1/2	kg	cut lean	2098.803	4.6473	316.7693	90.9981
garlic clove	3		crushed	-	-	-	-
chilies	3		seeded sliced	291.4543	72.0	0.0	0.0
dijon mustard	2	teaspoons		-	-	-	-
yellow onion	1		sliced	-	-	-	-
tomato	380		chopped	15279.7601	3302.1259	747.0105	169.7751
tomato puree	1	can		312.36	73.8156	13.562999999999999	1.7262
red wine	180			-	-	-	-
beef stock	125	ml		90.5371	9.8659	3.3419	4.2739
water	1 1/8	1/8		0.0	0.0	0.0	0.0
polenta	170			-	-	-	-
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0
italian parsley	2	tablespoons	chopped	-	-	-	-

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