Casserole Stuff Rolled Flank Steak | Matambre a la cacerola

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Matambre a la cacerola
(Casserole Stuff Rolled Flank Steak)

• 30 ounces of veal flank steak

• salt

• pepper

• 2 tablespoons of vinegar

• 1 tablespoon of chopped parsley

• a couple of cloves of garlic

• 2 tablespoons of oil

• broth

• ½ glass of dry wine

• ½ chopped onion

• 1 carrot

• corn cream (optional)

• cooked small onions

• round-like chopped tomatoes

Remove the fat from the flank steak, spread over the counter and sprinkle pepper and parsley. Season to taste and sprinkle vinegar as well. Roll it up and tie with thread. Pierce the meat and stuff with chopped garlic. In a casserole with oil, brown the flank steak and add the broth and wine. Once the preparation has no liquids, add the chopped onions and carrot. Keep cooking until tender. Add the corn cream if you wish so. Serve the flank steak cut in slices accompanied with the small onions and the round-like chopped tomatoes. Cover with the cooking liquid base previously obtained.

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