Lomo Saltado

1 k (2.2 lb) of beef (tenderloin)

3 medium onions, peeled, cut into 8

1 k (2.2 lb) of white potato, peeled and cut for chips

4 fresh yellow pepper cut into thin strips

4 tomatoes cut into 8

2 tablespoons chopped parsley

1 tablespoon balsamic vinegar

2 tablespoons soy sauce

1 ¼ cup oil

½ teaspoon lemon juice

salt

pepper

• Fry in pan with ½ cup of hot oil, loin or diced meat tiras.Retirar.
• Brown in the same oil the onion cut into long strips and tomatoes in thick slices, about 2 minutes.
• Add chopped parsley, salt, pepper, green pepper cut into long strips, soy sauce, vinegar and tomato. Cook until the tomatoes have softened, about 2 minutes.
• Add meat and lemon juice. Mix well. Optional: When the preparation is boiling, sprinkle with 1/4 cup of pisco and when the liquor turn a match to flambé. This gives a special flavor. Book covered.
• Fry potatoes in ¾ cup hot oil until cooked and golden. Drain on absorbent paper.
• Unmold rice in the center of the source, putting aside the chips and across thelomo saltado.
• Sprinkle with chopped parsley.

Posted in: Segundo