Meat cut into small portions, pre-cut the fat and film.
- Beef - 600 Grams (pulp without pits)
- Salo - 100 Grams
- Onions - 200 Grams
- Bulgarian pepper - 3 pieces
- Garlic - 2 Teeth
- Vegetable oil - 1 st. a spoon
- Paprika - 1 st. a spoon
- Thyme - - To taste
- Meat broth - 300 Milliliters
- Lemon peel - - To taste
- Sugar refined - 2 pieces (2 cubes of refined sugar or 2 teaspoons without a roller coaster).
- Salt, pepper - - To taste
Meat cut into small portions, pre-cut the fat and film. From the scraps, boil the broth. Onion, garlic and lard finely chop, peel the sweet pepper from the seeds and then cut into half rings. In a frying pan pour the vegetable oil and fry the bacon on it. When the bacon is slightly drowned, add the onion and garlic to the frying pan. Fry for 7 minutes. Add the chopped meat to the pan, salt, pepper and add the paprika. Fry until the crust appears. Transfer the meat into a pot (1 or more - does not matter). Then pour the meat with broth, sprinkle with thyme and put into the oven. Stew at 180 degrees for 50 minutes. After 50 minutes, add the chopped peppers to the pots and return the meat to the oven for another 15 minutes. After this, add sugar and lemon zest to the meat, put in the oven and cook for another 15 minutes. Meat in Argentine is ready! Serve with rice and fresh herbs. Bon Appetit!
Servings: 4