1 kg of dried beef
2 cloves of garlic, crushed
2 onions, sliced
4 tomatoes, sliced
1 bunch of parsley
Black pepper, to taste
Cumin, to taste
2 tablespoons of sour cream
0.5 kg of pumpkin in small pieces (abóbora)
0.5 kg of okra, cut into two
For the sauce
1 teaspoon of ground cayenne pepper
1 onion, sliced
1 tomato, sliced
1 bell pepper, sliced
Some sprigs of cilantro, chopped
2 tablespoons of vinegar
2 tablespoons of water
2 tablespoons of olive oil
1 kg of dried beef
2 cloves of garlic, crushed
2 onions, sliced
4 tomatoes, sliced
1 bunch of parsley
Black pepper, to taste
Cumin, to taste
2 tablespoons of sour cream
0.5 kg of pumpkin in small pieces (abóbora)
0.5 kg of okra, cut into two
For the sauce
1 teaspoon of ground cayenne pepper
1 onion, sliced
1 tomato, sliced
1 bell pepper, sliced
Some sprigs of cilantro, chopped
2 tablespoons of vinegar
2 tablespoons of water
2 tablespoons of olive oil
Cut the beef into thin strips with a sharp knife and season with salt
Let it sit for about 30 minutes to allow the flavors to meld
Rinse the beef under cold running water, then pat it dry with paper towels
Heat some oil in a large pot over medium heat
Add the garlic and cook until fragrant, about 1 minute
Add the onions and bell peppers and cook until they start to soften, about 5 minutes
Add the tomatoes, parsley, black pepper, cumin, salt, and pumpkin
Stir well to combine
Bring the mixture to a simmer and let it cook, uncovered, for about 30 minutes or until the beef is tender
Stir in the okra and let it cook for another 10-15 minutes or until it's tender
Season with vinegar, water, and olive oil
Simmer for another 15 minutes
Serve the stew over white rice, garnished with fresh parsley and a dollop of sour cream.
