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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In Dutch oven, heat oil over medium heat until hot. Add onion and garlic; cook and stir 3 to 5 minutes or until tender. | 2. Add water, broth, picante sauce and lentils. | 3. Bring to a boil; reduce heat to low. | 4. Cover tightly and simmer 35 to 45 minutes or until lentils are tender. | 5. Meanwhile trim fat from beef steaks. | 6. Stack steaks and cut lengthwise in half and then crosswise into 1-inch strips; set aside. Increase heat to medium; bring to a boil. | 7. Stir in beef and escarole. Immediately remove from heat. Cover and let stand 5 minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tip steak	3/4		cut round	-	-	-	-
vegetable oil	2	teaspoons		78.1547	0.0	0.0	9.0667
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
garlic clove	2		crushed	-	-	-	-
water	2	cups		0.0	0.0	0.0	0.0
beef broth	1	can		30.45	0.174	4.959	0.9570000000000001
salsa	1	jar		-	-	-	-
escarole	2	cups	sliced	57.0	9.21	3.45	0.54
lentil	1	cup		81.62	17.0478	6.8992	0.4235

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