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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook carrots in a saucepan of boiling salted water for about 8 min.,drain. | 2. While carrots are cooking, season beef cubes with salt and pepper, dredge in flour. | 3. Melt 3 T. olive oil in large skillet, over medium high heat, brown beef cubes on all sides, until insides are still pink, remove beef, set aside. | 4. In the same skillet, add 2 T. butter, mushrooms and green onions, saute' about 5 minute or until mushrooms are just turning tender. | 5. Add thyme, wine & broth , increase heat, boil until sauce is reduced to 2 cups (during boiling sauce, continue to scrape the skillet to insure all drippings are mixed in), this usually takes about 25-35 minute. | 6. Return beef and carrots to skillet, cooking for 5 minutes; allowing flavors to meld. | 7. Season to taste, serve over noodles or rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
baby carrot	2	cups	peeled	-	-	-	-
	1 1/4	lb	cut	504.3345	0.0	112.2003	2.8333
salt pepper				504.3345	0.0	112.2003	2.8333
flour	1/4	cup		144.57	31.6514	2.3502	0.5609
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
butter	2	tablespoons		171.0	7.857	5.343	14.4
shitake mushroom	4	cups	stemmed sliced	504.3345	0.0	112.2003	2.8333
green onion	3		sliced	57.51	12.2262	2.0661	1.0011
thyme	1 1/2	1/2		1.212	0.2934	0.0667	0.0202
red wine	2	cups		-	-	-	-
beef broth	2	cups		33.6	0.192	5.472	1.056

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