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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Note: A suggested variation is to add 1 tablespoon of brandy to the cooked shallot or onion and reduce it to nothing before adding the garlic and paprika. | 2. Trim the meat of any fat and sinew, then cut it into strips about 1 1/2 inches long and 1/4 inch thick. | 3. Finely chop the shallot or onion. | 4. Crush the garlic. | 5. Melt butter in a skillet, add the shallot or onion and cook over low heat for 5 to 7 minutes, until soft and translucent. | 6. Stir in garlic and paprika. | 7. Cook for 1 minute, stirring. | 8. Remove from pan and set aside. | 9. Add oil to pan and heat it over high heat. | 10. When it sizzles, add beef and toss for 2 to 3 minutes, until beef is browned. | 11. Stir in shallot mixture and salt and pepper to taste and heat through, stirring. | 12. Swirl in sour cream and serve immediately, topped with pickle strips and parsley. | 13. Note: The cookbook suggests serving the beef with rice and a salad of mixed greens. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
filet beef	8	ounces	boneless	442.2521	0.6804	66.5192	19.3684
shallot	1			-	-	-	-
garlic clove	1			-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4
paprika	1	teaspoon		6.486000000000001	1.2418	0.3252	0.2965
sunflower oil	2	tablespoons		240.44799999999998	0.0	0.0	27.2
salt				-	-	-	-
black pepper			ground	-	-	-	-
cream	2/3	cup	sour	303.6	7.0993	3.7413	29.67
dill pickle	1		cut	17.16	3.4463	0.715	0.429
italian parsley	1 -2	tablespoon	chopped	-	-	-	-

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