Description
This is a recipe from my grandmother. Of course, before it was made with tomatoes that were salted in barrels, the taste of them was different than canned, but want to remember childhood, taste of childhood...
Ingredients
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Cilantro
1 coup
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Bay leaf
1 piece
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Salt
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Garlic
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Tomato
5 piece
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Tomato paste
5 Tbsp
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Onion
2 piece
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Carrots
2 piece
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Beef
500 g
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Parsley
1 coup
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Vegetable oil
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Black pepper
Cooking
Cut the meat into small pieces.
In a pan pour vegetable oil, put the meat and fry on high heat for 10-15 minutes. Cover and simmer until tender. Meanwhile, carrots grate on a coarse grater, tomatoes cut into small pieces, onion and green chop.
In the prepared meat add the onion, carrots and tomato paste, mix well and simmer until cooked onions and carrots.
Add the tomatoes, Bay leaf, herbs and squeeze the garlic, pepper and salt, but don't forget that tomatoes are salty. Mix well. Simmer for another few minutes. On a garnish submit a mashed potato. Bon appetit!
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