Two       Foodies      Eating
  • Home
  • Blog
  • Recipes
  • Restaurants
  • TRAVEL
  • FAMILY
  • About
    • Contact
    • Facebook
    • Instagram
  • Home
  • Blog
  • Recipes
  • Restaurants
  • TRAVEL
  • FAMILY
  • About
    • Contact
    • Facebook
    • Instagram

Recipes

Lomo Saltado

5/6/2015

0 Comments

 
Picture
​Two weeks ago we had some smashing friends over for dinner and we made them an almost complete Peruvian meal. We say almost because the first dish was a Croque Monsieur. We simply could not resist to use the Handwerk sourdough bread for something. The dessert , mango pie, we already posted a while back, and now we give you the recipe for the main dish of the evening; Lomo Saltado.
Picture
We served a Croque Monsieur for starter to our lovely guests
Ingredients
Satisfies six hungry wolfs

900 g beef tenderloin
1,5 tbsp aji amarillo chili paste
5 cloves of garlic
2 red onions  
3 tomatoes 
1 tsp ground pepper 
5 spring onions (optional) 
2 tbsp neutral oil 
a bit of flour 
fresh flat leaf parsley, chopped 
300 ml soy sauce 
50 ml regular vinegar 
1/2 tbsp cumin
beef broth
3 bananas
7,5 dl (3 cups) rice
Picture
We found this huge piece of tenderloin at Anni's Pølsemakeri at Mathallen
Slice the meat in approximately 3x1 cm long strips. Season with salt, three finely chopped garlic cloves, cumin and 1 tablespoon of vinegar. Leave it for at least 5 minutes or up to an hour. Cut the onions and tomatoes in big chunks. You can remove some of the water and seeds from the tomatoes.
Picture
In a blender or using stab mixer; add two cloves of garlic and some neutral oil. Blend until it becomes a paste. Add 7,5 dl (3 cups) of rice and 1 liter (4 cups) of water to a pot. Add the garlic paste, some neutral oil, salt and pepper and let it boil. Once it's boiling turn the heat down to minimum, place a lid on it and let it cook for 15 minutes. Remove from heat.
Picture
Sprinkle a little bit of flour on the meat to keep the juices while frying. Heat a pan or wok with oil just to the point where it starts smoking. Fry the meat until golden, which should take about 1 minute, remove from the pan and cover with aluminum foil.

Fry the onion, tomatoes and ají amarillo chili paste with more oil in the same pan. When the onion is transparent, return the tenderloin to the pan. Add soya, vinegar and beef broth until desired consistency and juiciness. Add chopped parsley and remove from heat.
Picture
Remove lid from the rice and stir with a fork to make sure it doesn't stick together too much. Cut the bananas in halves and fry until golden. Plate with rice, then meat and cover with the bananas. Decorate with more chopped parsley.
Picture
Potatoes were made with goose fat like in our previous recipe with entrecĂ´te
Picture
We also made canchitas, the Peruvian un-popped popcorn
0 Comments



Leave a Reply.

    Recipes.

    Here you can find all my fave recipes, from oldies to paleo and from family secrets to restaurant inspired gems.

    Archives

    August 2018
    July 2018
    January 2018
    December 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    January 2017
    December 2016
    November 2016
    October 2016
    July 2016
    June 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014

    Categories

    All
    Asian
    Basics
    Breakfast
    Cheese
    Chicken
    Christmas
    Cocktails & Drinks
    Coffee
    Dessert
    Fingerfood
    Fish
    French
    German
    Gluten Free
    Gluten-Free
    Italian
    Meat
    Norwegian
    Paleo
    Pasta
    Peruvian
    Potatoes
    Poultry
    Rice
    Salad
    Sandwich
    Seafood
    Seasonal
    Soup
    Swiss
    Truffles
    Vegan
    Vegetarian
    Wild

    RSS Feed

All text and images are property of Two Foodies Eating©