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Name: Silpancho
Total time: 1 h
Yield: Serves 4
Cuisine: Bolivia
Ingredients: 400 g thin beef steaks; 60 g all-purpose flour; 5 eggs; 120 g fine breadcrumbs; 500 g potatoes; 200 g long-grain rice; 2 tomatoes; 1 white onion; 1 locoto or fresh chili; 150 ml vegetable oil; 1 tbsp white vinegar; 1 tsp salt; 1/2 tsp black pepper

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Bolivia1 hServes 4طُبخ من قبل

Silpancho

المكوّنات13

thin beef steaks400 g
all-purpose flour60 g
eggs5
fine breadcrumbs120 g
potatoes500 g
long-grain rice200 g
tomatoes2
white onion1
locoto or fresh chili1
vegetable oil150 ml
white vinegar1 tbsp
salt1 tsp
black pepper1/2 tsp

لحومحبوبألبان وبيضخضارتوابل وصلصاتأخرى

طريقة التحضير

Pound the beef very thin, season with salt and pepper, then coat in flour, beaten egg, and breadcrumbs.
Boil the potatoes until tender, drain, and keep warm; cook the rice in salted water until fluffy.
Dice the tomatoes and onion, finely chop the locoto, and toss with salt, vinegar, and a little oil.
Fry the breaded steaks in hot oil until golden on both sides; drain on paper.
Fry the remaining eggs sunny-side up in the same pan.
Plate rice, potatoes, and a steak, top with a fried egg, and serve the tomato-onion salad alongside.