Argentinean Meat

by Editorial Staff

Argentinean meat is cooked with beans, potatoes, and tomatoes. Traditionally, a lot of chilies is added to this dish, but I only added a pinch of red hot pepper. The sauce turns out to be very rich and tasty.

Ingredients

  • Pork neck – 400 g
  • Canned black beans – 200 g
  • White cabbage – 200 g
  • Medium potatoes – 3 pcs.
  • Bulgarian pepper – 2 pcs.
  • Canned tomatoes without skin (cut) – 2 pcs.
  • Bulb onions – 2 pcs.
  • Carrots – 1 pc.
  • Tomato paste – 2 tablespoons
  • Garlic – 2 cloves
  • Chili pepper – 1 pc. or ground hot pepper – a pinch
  • Ground black pepper – to taste
  • Salt to taste
  • Vegetable oil

Directions

  1. Chop the whole onion into cubes and cut the carrots into strips.
  2. Fry half the onion in a pan for 2 tablespoons. vegetable oil.
  3. Put the beans in the onion, add the tomato paste, salt, and pepper.
  4. Cook for a couple of minutes. Remove the pan from the stove, cover, and set it aside.
  5. In another frying pan for 2 tablespoon. fry the meat with vegetable oil.
  6. Cook the meat for 8-10 minutes.
  7. Meanwhile, cut the bell peppers into strips. Chop the chili finely (if you use it).
  8. Put all the peppers and onions in a pan with the meat.
  9. Stir, fry for 5 minutes.
  10. Cut the potatoes into cubes.
  11. Chop the cabbage.
  12. Place potatoes and cabbage in a skillet, sprinkle with salt, black pepper, and red (if using it instead of chili).
  13. Pour water over the vegetables and meat so that the contents of the pan are not completely drowned. Cover with a lid, bring to a boil, simmer for 15 minutes until the potatoes are soft. Then add the tomatoes, cook for another 2 minutes.
  14. Place the beans first on serving bowls and the stew on top. Serve the Argentinean meat immediately to the table.

Argentinian cooked meat.

Bon Appetit!

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