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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. layer onions, beef, onions, drizzle with oil, refrigerate overnight. | 2. heat oil to bubbly, keep hot over sterno, dip beef in oil until cooked to your liking. | 3. for horseradish sauce, mix all ingredients, refrigerate. | 4. for garlic butter, mix all ingredients, refrigerate. | 5. for bernaise sauce: combine vinegar, water and pepper in double boiler. | 6. add egg yolks, stir constantly. | 7. slowly add butter, stirring as it thickens. | 8. add lemon juice, tarragon, salt& pepper- if sauce is too thick add a drop of water. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef sirloin	2		round cut	1822.4041	0.0	184.0538	115.2376
vegetable oil	4	cups		7516.64	0.0	0.0	872.0
onion	2		sliced	128.0	29.888	3.52	0.32
olive oil	1	dash		-	-	-	-
cream	3/4	cup	sour	341.55	7.9868	4.209	33.3788
horseradish	3	tablespoons	prepared	21.6	5.0805	0.531	0.3105
mustard	1/2	teaspoon		0.1575	0.0272	0.0167	0.0024
worcestershire sauce	1	teaspoon		4.42	1.1027	0.0	0.0
salt pepper				-	-	-	-
egg yolk	3			164.22	1.8309	8.0886	13.5354
butter	1	cup	melted	1368.0	62.856	42.744	115.2
white wine vinegar	2	tablespoons		-	-	-	-
water	1	tablespoon		0.0	0.0	0.0	0.0
salt pepper				-	-	-	-
tarragon	1	teaspoon		1.77	0.3013	0.1366	0.0434
lemon juice	1	teaspoon		1.1183	0.3508	0.0178	0.0122
garlic	2	cloves	chopped	8.94	1.9836	0.3816	0.03
chive	1	teaspoon	chopped	0.3	0.0435	0.0327	0.0073
butter	1/2	cup	softened	1368.0	62.856	42.744	115.2

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