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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut beef into very small pieces. | 2. Brown slightly, add 3/4 cup water and other ingredients cut up into small pieces. | 3. Simmer till beef is done. | 4. My notes: | 5. * This recipe was written when stew beef was the scribbly bits they cut off of everything else and was about the cheapest meat available. I suppose you could use store-ground beef for the same reason; if so it should be drained before adding the other ingredients. I used "beef for stroganoff" because it was the cheapest cut available that day. The meat is cut small to cook faster. | 6. * I think the recipe is calling for 1 green pepper, chopped. | 7. * I used the mushrooms undrained for a bit more liquid; it does boil away. | 8. * The gravy is like an au-jus when you're done. I thickened it with a tablespoon of cornstarch to make a more substantial gravy. | 9. * This is a sort of stove-top stew. It predates Hamburger Helper. It's not a bad recipe, but could do with some tweaking. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef stew meat	1			449.05699999999996	35.607	20.0034	25.0837
tomato	2			44.28	9.5694	2.1648	0.49200000000000005
green pepper	1		chopped	29.8	6.9136	1.2814	0.2533
onion	1		sliced chopped	64.0	14.944	1.76	0.16
mushroom	1	can		-	-	-	-

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