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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 1.Place steak in a medium bowl and sprinkle with flour; turn to coat. Heat oil in a large saucepan over medium-high heat. Add the steak (reserving excess flour) and cook, stirring once or twice, until browned on most sides and still pink in the center, about 3 minutes. Transfer to a plate and tent with foil to keep warm. | 2. 2.Add mushrooms, onions and tomatoes to the pan and cook, scraping up any browned bits, until the vegetables have released their juices, about 3 minutes. Sprinkle the reserved flour over the vegetables; stir to coat. Add green beans, broth, wine, thyme, salt and pepper; increase the heat to high and bring to a boil, stirring often. Reduce heat to a simmer and cook, stirring often, until the broth has thickened, about 5 minutes. Add the steak and any accumulated juices and cook, stirring often, until heated through, about 2 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sirloin steak	1	lb	cut	607.4680000000001	0.0	96.9229	24.2987
purpose flour	1/3	cup		-	-	-	-
extra virgin olive oil	1	tablespoon		-	-	-	-
portabella mushroom cap	6	cups	chopped	-	-	-	-
pearl onion	2	cups	thawed	-	-	-	-
plum tomato	2		chopped	-	-	-	-
green bean	2	cups	cut thawed	62.0	13.94	3.66	0.44
beef broth	1	can	reduced sodium	30.45	0.174	4.959	0.9570000000000001
red wine	2/3	cup		-	-	-	-
thyme	2	teaspoons	chopped	1.6159999999999999	0.3912	0.08900000000000001	0.0269
salt	1/2	teaspoon		-	-	-	-
pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187

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