Carbonada à la criolla (veal or beef stew)

Ingredients for Carbonada à la criolla (veal or beef stew)

Instructions for Carbonada à la criolla (veal or beef stew)

To prepare the Carbonada à la criolla (veal or beef stew) recipe, please follow these instructions:

1 kg. Beef or veal cut into cubes on a few cm., Brown lightly in butter and sprinkled with a little flour.

2 onions, chop finely, 3 green pepper holsters and 6 peeled tomatoes too, the whole roasted in oil, one starts with the onions and pepper and one comes the rest in little by little.

The meat will be honored therein, together with a corresponding quantity of raw potatoes cut into cubes. It is cooked on strong fire (heat), for væden, that is in the pot are gone.

In argentina accepted there now sweet potatoes in combination with peas and corn kernels, but it can be dispensed with, and who touched ½ dl concentrated tomato paste in order to give color.

When the potatoes and vegetables is half tender accepted ½ kg. Halved, ripe peaches in (can be the great dried, soaked in advance) together with salt and pepper