Photo: K8
Estimated Nutrition (whole recipe, rough)
547
Calories
35g
Protein
17g
Fat
67g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Corn Oil | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 tablespoon corn oil
- 2 onions, finely chopped
- 1 sweet red pepper, seeded and chopped
- 1 lb. potatoes, peeled and cut into ½-inch cubes
- 2 tablespoons flat-leafed parsley, chopped
- 6 cups beef stock
- Salt, freshly ground pepper
Directions
1
Heat the oil in a saucepan, and add the onion. Sauté until it is lightly golden.
2
Add the sweet red pepper and the potatoes, stir to mix and cook for 2-3 minutes.
3
Add the parsley, pour in the stock and simmer for 30 minutes. Season to taste with salt and pepper.
4
Category:Argentine Recipes
5
Category:Argentine Soups
Recipe sourced from
fandom