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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 dutch oven over medium heat, brown roast in oil. | 2. Remove roast and set aside. | 3. Drain, reserving 1 Tbsp of drippings. | 4. Saute onion, mushrooms and garlic in drippings until tender. | 5. Return roast to pan. | 6. Add broth, bay leaf, salt and pepper; bring to a boil. | 7. Reduce heat; cover and simmer for 1-1/2 hours. | 8. Add barley. | 9. Cover and simmer for 45 minutes or until meat and barley are tender. | 10. Add peas; cover and simmer for 5 to 10 minutes or until peas are tender. | 11. Discard bay leaf. | 12. Set the roast and barley aside; keep warm. | 13. If desired, add sour cream to pan juices; stir until heated through. | 14. Slice roast; serve with barley and gravy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chuck roast	1	boneless		-	-	-	-
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
mushroom	1/2		sliced	-	-	-	-
garlic	3	cloves	minced	13.41	2.9754	0.5724	0.045
beef broth	1	can		30.45	0.174	4.959	0.9570000000000001
bay leaf	1			-	-	-	-
salt	1 1/2	1/2		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
pearl barley	1/2	cup		352.0	77.72	9.91	1.16
pea	1	cup		41.16	7.399	2.7439999999999998	0.196
cream	1/3	cup	sour	151.8	3.5497	1.8707	14.835

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