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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 a large pot. | 2. Add your water-beef roast-celery-carrots. | 3. Bring the pot to a boil. | 4. Then let it simmer for about 1 1/2 hours. | 5. This is just like you were making soup. | 6. If you want to skip this part. Just add instead of water 4-cans of beef broth. This is just the old fashion way of making beef broth. | 7. After 1 1/2 hours of cooking take the beef out of the pot. | 8. You should have about 2 1/2 cups of beef broth left in the pot. | 9. put in the dill and bring the pot to a boil. | 10. Then add the sour cream-sugar-white vinegar and mix very well. | 11. Then add the flour mix very well so there are no lumps. | 12. Then put the beef back in the pot and cook for about 1/2 hour. If the gravy is a little thin add little flour till it is thick the way you like it. After it is done taste the gravy you may like to add a little salt. You can put this over wide noodles-potatoes or I like bread dumplings. Tell me how you like it. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
under blade roast	3 -4	lb		0.0	0.0	0.0	0.0
water	4	cups		0.0	0.0	0.0	0.0
celery	2	stalks		20.48	3.8016	0.8832	0.2176
carrot	2			104.96	24.5248	2.3808	0.6144
dill	1/2	cup		153.72	27.8057	8.0539	7.3282
cream	16	ounces	sour	898.1119	21.0013	11.0676	87.77
flour	3	tablespoons		108.4275	23.7385	1.7627	0.4207
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
white vinegar	2	tablespoons		5.364	0.0119	0.0	0.0

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