|
|
Category:meat    |
| INGREDIENTS |
1 shoulder of lamb about 2 kg, or 2 kg beef cut in serving pieces, or 1 kg
chuck or stewing steak
400 gr. can tomatoes chopped, or 500 gr. fresh
tomatoes, peeled and sliced
3 tablespoons olive oil
2 tahlespoons
vegetable oil
salt and black pepper
2 medium onions, finely sliced
2
tablespoons finely chopped parsley
2 carrots, peeled and thinly sliced
1
kg potatoes, peeled and thickly sliced
Serves 4 persons! | |
|
| METHOD |
Rinse the meat and remove any loose splinters. Drain.
Heat both the oils in a large saucepan, and fry the pieces of meat in it,
browning them on both sides and taking them out as they are ready. When all the
pieces are fried, add the onions and the carrots and sautee them. Add the
tomatoes, bring to the boil and return the meat pieces to the pan. They should
be covered with the liquid. If not, add a little hot water.
Cover and cook
until the meat is almost tender, approximately 50 minutes (beef will need
slightly more cooking). Season with salt and pepper, add the parsley and the raw
potatoes. Add enough water to cover them, then cover and cook for a further
20-30 minutes, until the potatoes are soft. If you want to make a more special
version of this dish, cut the potatoes thickly and fry them first, then add them
to the meat and cook for a slightly shorter period, about 10 minutes. |
| Back to index |
| |
|
 |
|
