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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 roast into 2-3" size pieces Brown meat in cooker with oil Add onion,garlic, salt and pepper to meat Add water Close cooker with regulator in place and cook for 35 mins with regulator rocking slowly | 2. Let pressure drop on its own. | 3. NOTE:*** Some cookers use a regulator with different settings for pressure, ones with no settings will rock slowly on a fairly low heat | 4. Remove meat from cooker Add more water (at least 1 cup) to remaining liquid and bring to a boil. | 5. Add egg noodles making sure there is enough liquid to cook them for 8-9 mins or until tender | 6. Lower the heat to a slow boil and keep adding more water if needed. | 7. The broth will thicken during the cooking time to form a gravy consistency. | 8. When noodles are done, return meat to the pot. | 9. The Beef and Noodles can now be served as they are or over mashed potatoes (Optional, but GREAT!). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef chuck roast	3	lbs	boneless	2937.6067	0.0	415.3449	142.2563
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
garlic	1 -2		minced	0.0	0.0	0.0	0.0
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
salt pepper				-	-	-	-
water	1	cup		0.0	0.0	0.0	0.0
egg noodle	8	ounces		875.52	162.4956	32.2848	10.1232
potato			mashed	-	-	-	-

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