Bifes to the Creole, an Argentine classic

If gentlemen! Yes, gentlemen! I am celebrating because this bifes to the Portuguese is incredible!

This recipe in addition to being an Argentine classic comes with a little gift that nobody is going to complain when cooking it: we are going to get a single pot. Don't tell me it's not great. We cook the meat and garrison in the same place. It is easy, it is fast and is great like all the recipes you will find in Paulina cuisine.

And another good: this recipe from bifes to the Creole is made all together. I want to say that we are not going to have to brown the meat, remove it from the pot, cook the onion, and so on; but all ingredients will be put and almost alone. Only but with some tricks that I leave next.

If you like this type of recipes, I recommend bifes to the Portuguese that I published a time ago , they will surely love them!

I hope you enjoy it, and tell me how it came out!

Until next time.

Paulina

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Creole bifes recipe

Ingredients

For 4 portions

• 4 Square or Square Ball Churrascos
• 2 potatoes
• 1 carrot
• 1 onion
• 1/2 Red Mryr
• 2 garlic cloves
• 2 tomatoes
• 1 can of peas
• 1/2 cup of pure tomatoes
• 1 broth cup
• Salt
• Pepper
• Oil

 Step by step recipe: bifes to the Creole

To cut vegetables

You will think that I am underestimating you because I explain step by step how to cut the vegetables. The thing is like this: as we are going to cook everything together and this is the key to this recipe of bifes to the Creole, it is important that each vegetable has its correct size so that it does not pass or lack cooking.

1. Cut the onion into Julian. For this we first cut it in half and then in fine sheets.
2. Remove the seeds from the belling and cut it into strips, a little thicker than the onion.
3. Chop the green onion in very small pieces. Eye with removing the green part, which is the richest part of the green onion. We only remove the tips and the rest we bite everything.
4. Also chop two garlic cloves. Remove the outbreak from the middle and then cut into very small pieces.
5. We peel the carrot and cut it into medium slices.
6. The potatoes finally cut them into slightly thicker slices. I peeled them but in the event that they prefer to do them with shell they can wash them well and just cut them into slices, without peeling.
7. Peel the tomatoes and chop them as possible.

Now to cook!

1. Cut the bifes into pieces the size we like the most, taking into account the format of the bifes to the Creole (they cut it in tiny pieces, rather in medium bifes). Salpimentar.
2. Place in a pot with olive oil vegetable layers: onion, bell pepper, potato, carrot, garlic, green onion and meat in that order. To better see this step I recommend that you see the video, the idea is to manage the ingredients in such a way that it allows us to make several layers on top of the other. It is important that we do not add the tomato in the layers, and that we only add it over all since it will fulfill the function of hydrating everything below. As we assemble the layers we are salpimenting.
3. Add the tomato puree , olive oil and a cup of broth. Remember that a while ago I published a recipe for homemade caldits that are very delicious and that they are perfect for this type of preparations.
4. Without stirring, place the pot covered over high heat until it breaks boil.
5. When it breaks boil to open the pot and stir to mix all the ingredients.
6. Cover again leaving a small opening and leave cooking over medium heat stirring every so often. We are going to leave it cooking for 30-40 minutes. To know when to get it out of the fire we will pay attention to the cooking of the potato: when the potato is cooked the bifes to the Creole are ready.
7. When 5 minutes are missing to remove it from the heat add a can of peas . In the event that they use frozen peas they should add them in step 2 with the other vegetables, so that they are cooked. Cover and cook for 5 more minutes.
8. Turn off the heat and let at least 10 minutes. If they can let it stand a little more better, but it is important that at least we do it for 10 minutes, they will see how it changes.
9. Before serving add some chopped parsley .

You will see that this way of making bifes to the Creole is infallible: the bifes are great, the taste of vegetables as garrison is ideal. I'm sure you're going to love them!