1 kg of potatoes
750 g of beef, cut into a 2-inch piece
1/4 cup of all-purpose flour
5 slices of bacon
1 large onion, sliced
2 cups of salted chopped cilantro
1 cup of pure tomato or tomato pulp
2 cups of chayote, cut into 1-inch cubes
salt to taste
pepper to taste
3/4 cup of hot water
1 kg of potatoes
750 g of beef, cut into a 2-inch piece
1/4 cup of all-purpose flour
5 slices of bacon
1 large onion, sliced
2 cups of salted chopped cilantro
1 cup of pure tomato or tomato pulp
2 cups of chayote, cut into 1-inch cubes
salt to taste
pepper to taste
3/4 cup of hot water
Cook the potatoes with their skin for about 10 minutes, or until they are slightly tender
Remove the beef's fat and peel, then coat it in flour
Fry the bacon until golden brown and remove from the pan
Add the onion and cilantro and cook until they are softened but not caramelized
Add the remaining flour mixture and fry, stirring constantly, to achieve a smooth consistency
Add the pure tomato or pulp, chayote, salt, pepper, and hot water
Simmer over moderate heat, stirring constantly, until the sauce thickens
Pour the sauce into a refrigerator-proof bowl with a lid, add the beef, and arrange the potatoes cut into large pieces around it
Cover well and bake in a moderate oven (170°C) for about 20 minutes, or until the potatoes are tender
Remove from the oven and arrange the bacon slices on top
Return to the oven without covering and bake for an additional 5 minutes, or until the bacon is heated through
Remove from the oven, cut the beef into slices, and arrange it in a warm serving dish with the potatoes around it
Pour some of the sauce over the beef and serve the rest in a gravy boat
Serve 5 portions.
