- Fried green chili peppers - 3 pieces (or one 130 g. Remove from 2 peppers seeds (or 2/3 of a large))
- Beef - 2,3 Kilogram (cut into cubes)
- Potatoes - 1 Piece (large)
- Bow - 1 piece (medium)
- Vegetable oil - 2 items. spoons
- Chicken broth - 2 liters
- Garlic - 1 Tooth
- Salt - 2 Teaspoons
- Black pepper - 1/2 Teaspoon
- Cornstarch - 1/3 Glass
Finely chop the garlic, fried green chili, onions and potatoes (you can remove less seeds from chili, for a more acute taste). Heat 1/3 cup of vegetable oil in a saucepan. Then, add the onions and garlic. In a plastic bag, shake well 1/3 cup cornstarch, 2 tsp. salt, 1/2 tsp. black pepper. Then add the meat and shake it again until the beef is evenly covered with the mixture. And add the meat to the pan, cook until the meat gets a slightly brownish color. Add the green chili and cook the beef until brown. Now, add and stir 2 cubes of chicken broth (dilute in 2 liters of water, or natural broth) and potatoes. Bring to a boil and set the fire on the middle (or middle bottom, if there are more adjustment options on the plate) cover and cook for 4 hours or until the meat becomes soft. After 4 hours, the soup is ready. For decoration use greens of salads and different colors of sweet peppers or tomatoes. Bon Appetit.
Servings: 4-6