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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 large mixing bowl combine sour cream and flour, cream together. | 2. Add tomato soup, ½ cup of sherry, salt to taste, pepper, and beef bouillon cube (melt cube in a few tablespoons of hot water). Mix well with sour cream mixture and put in fridge. | 3. Thinly slice steak and chop all veggies. | 4. Melt butter in a lrg skillet. | 5. Add half of the steak (season to taste) and stir fry over high heat until cooked. Remove from pan and set aside. | 6. Add the other half of the steak along with all the veggies and ½ cup of cooking sherry. Stir fry until meat is cooked thru and veggies are tender. | 7. Return all the meat to the skillet. | 8. Add sour cream mixture. | 9. Cook and stir over medium heat until bubbly. | 10. Cook and stir one minute more. | 11. Serve over egg noodles. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
steak	2	lb		1115.2025	0.0	196.2031	30.7361
flour	4	tablespoons		144.57	31.6514	2.3502	0.5609
beef bouillon cube	1	knorr		-	-	-	-
tomato soup	1	can		165.2924	34.491	3.012	1.506
cream	1	carton	sour	-	-	-	-
cooking sherry	1	cup	divided	-	-	-	-
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
mushroom	2	cups	sliced	-	-	-	-
shallot	1		chopped	-	-	-	-
butter	2	tablespoons	divided	171.0	7.857	5.343	14.4

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