Saturday, April 5, 2008

Lomo Saltado

Main dish
6 servings
Preparation time: 1 hour


2 pounds of beef tenderloin or other tender steak
¼ cup red wine or burgundy
2 tablespoons of crushed garlic
2 medium onions cut in strips
4 tomatoes, seeds removed, pureed in blender
5 potatoes peeled and cut into strips for frying
1 jalapeno pepper cut into thin strips
1 tablespoon of vinegar
Vegetable oil for frying
Salt and pepper
Finely chopped parsley


1. Cut beef into thin strips and marinate in wine for 1 hour
2. Cook garlic in oil over medium heat and add meat. Reserve the juice.
3. Add the tomato puree, salt and pepper. Cook a few minutes
4. Add onion, jalapeno strip, parsley and vinegar. Combine the juice
from the meat
5. Fry the potatoes in a separate pan and add to other ingredients
6. Serve over white rice

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