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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Slice meat 1/4 inch thick. | 2. Trim edges; pound; season with salt and pepper, and lard with strips of salt pork. | 3. Sprinkle one side with flour. | 4. Fry gently in 2 Tablespoons fat until medium rare. | 5. Pour fat into another pan. | 6. Add 1/2 cup water or soup stock to remaining gravy; bring to a boil. | 7. Fry onions in fat in pan, adding 1 more Tablespoon fat. Mix in flour. Add parsley, gravy, and sour cream. (If needed, add some more soup stock.) | 8. Place meat in gravy with capers, lemon rind, pickles, and anchovies. | 9. Simmer until tender (about 20-30 minutes). Serves 6. | 10. NOTE: If another cut of beef is used instead of tenderloin, cook about 1 ½ to 2 hours, or until tender, and add sour cream before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef tenderloin	3			3359.2076	0.0	266.6966	246.9766
salt	1	dash		848.232	0.0	5.7267	91.287
salt pork	4	ounces		848.232	0.0	5.7267	91.287
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
	3	tablespoons	fat	-	-	-	-
water	1/2	cup		0.0	0.0	0.0	0.0
onion	2	tablespoons	chopped	8.0	1.868	0.22	0.02
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
parsley	1	teaspoon	chopped	0.45	0.0791	0.0371	0.0099
cream	1	cup	sour	455.4	10.649000000000001	5.612	44.505
caper	1	teaspoon	chopped	0.6593	0.1402	0.0677	0.0247
lemon	1	teaspoon	chopped rind	1.2808	0.4116	0.0486	0.0132
pickle	2		chopped	-	-	-	-
anchovy	2		chopped	-	-	-	-

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