Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pre-heat oven to 425°F. | 2. Mix together in a large bowl the flour, salt and pepper; add in the beef and mix well to coat all beef cubes. | 3. Heat half of the olive oil in a large frying pan. | 4. Add just enough beef to the pan for one layer and not overcrowding, frying until golden brown; remove browned beef to a large 13 X 9 inch baking dish and repeat with the remaining beef, as many batches as necessary. | 5. Add the remaining oil to the pan and saute the vegetables, just until the onion and celery begins to soften but not brown, about 3 to 5 minutes. | 6. Remove vegetables to the baking dish. | 7. Add the stock to the frying pan and boil for a minute to deglaze the pan, making sure to scrape up all the browned bits from the pan, then add the stock to the baking dish. | 8. Add the wine and the bay leaf to the baking dish. | 9. Cover the pan with aluminum foil, and bake for 1 hour 15 minutes. | 10. A few minutes before this time has elapsed, make the cobbler in a large bowl by rubbing the butter into the flour (until the butter is no longer discernible). | 11. Mix in the parsley and 6 oz of the grated cheese. | 12. In a smaller separate bowl beat together the eggs, milk and horseradish; add to the flour mixture and mix well. | 13. At the end of the 1 hr 15 min baking time, remove the baking dish from the oven. | 14. For the thickening, add the 1 oz butter to the baking dish, and sprinkle in the flour (a little at a time, mixing well after each addition). | 15. You have the choice of applying the cobbler by spoonfuls (for a rustic look) atop the stew, or you may easily roll it out with a rolling pin (after kneading it a couple of times) to approximately the size of your pan and applying it as one crust; I prefer to roll it out, then cut it in 8 squares, applying each separately. | 16. Top the cobbler topping with the remaining grated cheese. | 17. Return the baking dish to the oven, and bake for 20 minutes until the top is golden brown. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
stewing beef	2	lb	trimmed cut lean	806.9352	0.0	179.5204	4.5333
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
salt	1	teaspoon		-	-	-	-
white pepper	1	teaspoon		7.104	1.6466	0.2496	0.0509
olive oil	6	tablespoons		716.04	0.0	0.0	81.0
onion	2		peeled chopped	120.0	28.02	3.3	0.3
carrot	2		peeled sliced	59.04	13.7952	1.3392	0.3456
celery	1	stalk	sliced	10.24	1.9008	0.4416	0.1088
parsnip	1		peeled chopped	-	-	-	-
garlic clove	1		peeled chopped	806.9352	0.0	179.5204	4.5333
beef stock	2	cups		342.72	37.3464	12.6504	16.1784
red wine	2	cups		-	-	-	-
bay leaf	1			-	-	-	-
butter	1	ounce		161.595	7.4249	5.0491	13.607999999999999
flour	1	ounce		72.285	15.8257	1.1751	0.2804
flour	8	ounces		72.285	15.8257	1.1751	0.2804
butter	1	ounce		161.595	7.4249	5.0491	13.607999999999999
cheddar cheese	8	ounces	grated divided	399.1609	24.2898	30.4133	20.1395
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
egg	2			143.0	0.72	12.56	9.51
milk	2	tablespoons		18.3	1.4340000000000002	0.945	0.981
horseradish creamy sauce	1	teaspoon	prepared	806.9352	0.0	179.5204	4.5333

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