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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine carrots and 1 tablespoon wine in a bowl; microwave, covered, until carrots are nearly tender, 3-6 minutes. | 2. Pat meat dry with paper towels and season with salt and pepper. | 3. Heat oil in a large skillet over med-high heat until just smoking. | 4. Cook meat until browned, 3-5 minutes per side; add in onion and cook until just softened, about 3 minutes. | 5. Stir in flour and garlic; cook until flour is absorbed and garlic is fragrant, about 1 minute. | 6. Add remaining wine and simmer until thickened, about 2 minutes. | 7. Stir in broth, tomatoes, olives, rosemary, and carrots and simmer until sauce is thickened and meat is tender, about 15 minutes. | 8. Season with salt and pepper to taste and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
carrot	4		peeled cut	209.92	49.0496	4.7616	1.2288
red wine	1	cup		-	-	-	-
blade steak	1 1/2	lb	trimmed cut	945.2021	0.0	138.4483	43.6561
salt				-	-	-	-
pepper				-	-	-	-
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
onion	1		chopped	64.0	14.944	1.76	0.16
purpose flour	2	tablespoons		-	-	-	-
garlic clove	6		minced	26.82	5.9508	1.1448	0.09
chicken broth	2	cups	low sodium	156.24	3.78	22.2768	5.2416
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
nicoise olive	1	cup	pitted	-	-	-	-
rosemary	2	teaspoons	minced	1.834	0.2898	0.0463	0.08199999999999999

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