Substances
Quadril, buttock or loin ball, minimize to make thick milanesas, ½ okay
Dads, 1/2 okay
Onions, 2
Pink bell pepper, 2
Tomatoes, 3
Butter, two tablespoons
Oil, two tablespoons
Meat or vegetable broth, 1 ladle
Salt, pepper, floor chili, thyme and chopped parsley to style
Preparation
– Take away the fats and nerves from the meat
– Peel and minimize the potatoes into slices about ½ cm thick.
– Peel and minimize the onions into slices considerably thinner than the potatoes.
– Reduce the tomatoes into slices and the peppers into strips.
– Place the butter and oil in a pot or deep frying pan with a lid.
– Then layer the elements within the following order, steaks, onions, potatoes, bell pepper, steaks… and proceed till they’re completed, salting and seasoning in layers.
– Add the ladle of broth
– Place the pot or pan over average warmth and warmth for about 10 minutes.
– Decrease the warmth, cowl the pot and take away when the meat and potatoes are nicely cooked, 30 to 40 minutes or so.
It may be accompanied with fried eggs.
