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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Note: Salt and pepper can be added to each ingredient to taste as it cooks. | 2. Trim the fat off the beef and cut it into 3/4-inch cubes. | 3. Wash all vegetables thoroughly (especially the leeks). | 4. Trim the leeks and slice into inch-long pieces. | 5. Trim and quarter the zucchini lengthwise, then slice them into half-inch pieces. | 6. Dice the tomatoes into half-inch chunks. | 7. Melt 2 T. butter in a large skillet. Sauté leeks until almost tender. Remove. | 8. Brown the steak cubes in the skillet. | 9. Add the leeks and a small amount of water (just enough to keep it from sticking). Cook about 5 minutes. | 10. Add the diced squash, spreading it over the top of the steak and leeks. Cover and cook for about 10 minutes, until the squash is barely tender. | 11. Spread the diced tomatoes over the squash, cover and cook another 5 minutes. Serve hot, with bread if you want. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	1 1/2	1/2		795.6018	0.0	156.8764	18.292
leek	3			162.87	37.7805	4.005	0.8009999999999999
zucchini	1 1/2		trimmed quartered sliced	3.465	0.5132	0.4471	0.066
tomato	2 -3			0.0	0.0	0.0	0.0

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