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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a deep skillet or medium-size pot, melt the butter and saute the sliced onions for about 5 to 10 minutes, or until translucent and limp. Push aside, and brown the meat strips on both sides. Mix the meat and the onions. Sprinkle with salt, pepper, and thyme. | 2. Pour the tomato sauce and red wine over the meat mixture. Stir in the tomato wedges and bouillon cubes. Cover and simmer over a low heat for about 30 minutes. | 3. Now add the fresh mushrooms and simmer for another 15 minutes. Two to three minutes before you're ready to serve, stir in the sour cream and let it heat through, but not boil. | 4. Serve over lightly buttered egg noodles or white rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
	1 1/2	lb	cut	605.2014	0.0	134.6403	3.4
butter	2 -3	tablespoons		0.0	0.0	0.0	0.0
onion	2 -3		peeled sliced	0.0	0.0	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
tomato sauce	1	can		-	-	-	-
red wine	1	cup		-	-	-	-
tomato	2 -3		cut	0.0	0.0	0.0	0.0
beef bouillon cube	2			0.7	0.004	0.114	0.022000000000000002
thyme	1/2	teaspoon		0.40399999999999997	0.0978	0.0222	0.0067
mushroom	12		washed quartered	-	-	-	-
cream	1	container	sour	-	-	-	-
white rice	12	ounces	cooked cooked	1241.7078	271.985	24.2558	2.2453

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