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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook the diced onion and oil in a large skillet over medium-high heat, stirring often, until the onion is translucent and starting to brown. About 6 - 8 minutes. | 2. Add the ground beef and continue to cook, stirring often for another 8 - 10 minutes. | 3. While the meat is cooking, dissolve the beef base (or bouillon if using) in 1/4 cup of hot water. | 4. When the beef is no longer pink, add the dissolved base/bouillon and mix well. | 5. Cover and turn heat to low. Cook for at least 10 minutes. | 6. Remove lid and turn up heat to medium-high. | 7. Cook, stirring often, until the water is evaporated and the meat is dark brown and starting to get a little crispy. | 8. Taste -- if the meat tastes a bit plain, add more dissolved beef base or beef bouillon until it tastes yummy-good. (Older ground beef tends to need a lot more flavoring.) | 9. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red onion	1		diced	-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
beef	1	lb	ground	898.1139999999999	0.0	88.0877	57.7424
beef base	2	tablespoons		-	-	-	-
hot water	1/4	cup		0.0	0.0	0.0	0.0
black pepper				-	-	-	-

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