Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Score fat on top of roast. | 2. Combine flour oil, mustards, garlic, black pepper and salt. | 3. Rub over roast and marinate 1-4 hours Preheat oven to 500 degrees F (260 degrees C) Place roast on a rack in roasting pan Roast for 30 minutes Reduce heat to 350 degrees and roast another 45 min or until instant- read thermometer reads 120 F for rare or 140 F for medium rare. | 4. Let rest for 15 minutes while making the gravy Gravy. Drain fat from pan, leaving 1 tbsp. | 5. Stir flour into the pan and cook until lightly browned, about 1 minute. Add drippings, beef stock and tomato paste and bring to boil. Simmer for 5 minutes or until slightly thickened. | 6. (If you like your gravy a little thicker mix 1 tbsp cornstarch with cold water to form running paste and stir into gravy until thickens) Season to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sirloin tip roast	8			-	-	-	-
olive oil	1/4	cup		477.36	0.0	0.0	54.0
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
mustard	2	tablespoons		1.89	0.3269	0.2002	0.0294
dijon mustard	2	tablespoons	used	-	-	-	-
garlic	2	tablespoons	crushed	25.33	5.6202	1.0812	0.085
black pepper	2	tablespoons		34.638000000000005	8.8251	1.4338	0.4499
salt				-	-	-	-
flour	1	tablespoon		72.285	15.8257	1.1751	0.2804
beef stock	3	cups	used Reduced	514.08	56.0196	18.9756	24.2676
tomato paste	1	tablespoon		13.12	3.0256	0.6912	0.0752
salt black pepper			ground	-	-	-	-

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