1 1/2 kilo beef; cut into desired pieces
1 potato; quartered (fry in 3 minutes)
1 carrot; cut in 1 inch chunks (fry in 3 minutes)
1 onion; minced
4 cloves garlic; mined
1/2 cup soy sauce
1 can tomato sauce
2 stems kinchay (coriander); chopped
1 bell pepper
1 teaspoon ground black pepper
Beef Mechado Cooking Preparation:
In a bowl, marinate beef in soy sauce and ground black pepper for 1 hour.
Sauté garlic and onion in a saucepan. Add the marinated beef, and kitchay. Continue sautéing until most of the broth coming out from the meat has evaporated (add water if necessary to soften). Boil until beef is tender and until little broth is left.
Add tomato sauce. Bring to a boil and then add the potato and carrot. Cook in medium low fire until potato and carrot are tender. Drop the bell pepper. Simmer for few minutes before serving. Serve hot!
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