INGREDIENTS
- – 2 Maruchas o tapa de bife ancho.
- – 2 onions.
- – 1 pink bell pepper.
- – 1 inexperienced bell pepper.
- – 2 cloves of garlic, sliced.
- – 50 g of peas.
- – 4 complete tomatoes.
- – 1 glass of broth.
We remedy the menu for you with this spectacular platform! Creole-style marucha, potatoes and eggs
PROCEDURE:
1. Reduce the meat into thick steaks.
2. Season with salt and pepper and seal in a disk.
3. Take away and reserve.
4. In the identical container, sauté the julienned greens, add the garlic, and bay leaf.
5. Return the meat, add peas and tomato, prepare dinner over medium warmth for half-hour. If the preparation requires hydration, add broth.
6. Serve with French fries and fried eggs.
