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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 4уже готовили

Silpancho

Ингредиенты13

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

мясокрупымолочное и яйцаовощиспеции и соусыдругое

Приготовление

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.