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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix onion soup, half the beef broth,and the wine. | 2. Pour over roast and bake until done (350). | 3. When done put roast on plate to cool. | 4. Save broth in pan. | 5. In a wok or frying pan add about 2tbs. | 6. oil, add carrots and celery. | 7. cook for about 2 minutes. | 8. Add the mushrooms cook for about 2 more minutes and then add broth from baking pan and the rest of the canned broth. | 9. You can either thicken with a little cornstarch or cook down to thicken. | 10. To serve:1/2 c cooked noodles or rice, 2oz beef, 3oz sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bottom roast	1 1/2		boneless bottom round	1122.0025	0.0	140.3523	58.1401
onion soup mix	1	envelope		100.8667	0.0	22.44	0.5667
red wine	5	ounces		120.4853	3.6996	0.0992	0.0
beef broth	2	cans		60.9	0.348	9.918	1.9140000000000001
carrot	1	cup	sliced	52.48	12.2624	1.1904	0.3072
celery	1	stalk	sliced	10.24	1.9008	0.4416	0.1088
baby portabella mushroom	4		sliced	100.8667	0.0	22.44	0.5667
salt pepper				100.8667	0.0	22.44	0.5667

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