More Great Recipes: Beef | South American


Fake Rabbit (Falso Conejo)


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Serves | Prep Time | Cook Time

Why I Love This Recipe

This dish is made by my wife on every special occasion and she remembers that a man's heart is won by the deliciousness of her cooking.

--Marcelo F. I.

--Cochabamba, Bolivia


Ingredients You'll Need

3½ Kg. (~7 1/2 lbs) of beef
½ cup of peas
4 teaspoons hot pepper
½ teaspoon cumin
½ teaspoon sweet bell pepper
1 cup bread crumbs
2 onions
1 clove garlic (minced or finely chopped)
12 potatoes
Oil, salt
1 teaspoon oregano

For the Sarsa:
3 tomatoes, diced
2 onions, halved and thinly sliced
24gr (~ 1 1/2 Tbsp) parsley (finely chopped)


Directions

Chop the onion and sauté it in a little oil until transparent, between 5 and 7 minutes, then add the chili, garlic, pepper, cumin and oregano.


Cook 7 minutes over medium heat, stirring occasionally.


Then add peas and water, cooking until peas are tender.


Cut the meat into steaks seasoned with salt and pepper, dredge in breadcrumbs and grind with a morocco or stone.


Heat oil in a separate pan. Fry the breaded steaks until lightly golden.


Add partially cooked steaks to the stew. And continue to cook for another 7-10 minutes.


Serve topped with sarsa.


For the sarsa:
Combine diced tomato, sliced onions, and parsley. Refrigerate until ready to use.


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