Here are two traditional Peruvian recipes that offer flavor suggestions. Potaoes, such as the purple potatoes, or quinoa are authentic Peruvian foods that would offer an authentic starchy accompaniment.
Lomo Saltado (6 servings)
2 pounds steak
1 tbs red wine
2 tsp minced garlic
4 tomatoes, cut into strips
salt and pepper
2 med onions, cut into strips
1 bell pepper, cut into thin strips
chopped parsley
1 tbs vinegar
5 med potatoes, cut into thin strips
oil
Cut steak into thin strips and marinate in wine for an hour.
Sautee the garlic in oil and add the steak. Continue frying until the steak is cooked. Drain some of the
juice and save.
Add the chopped tomato, salt and pepper to the pan. Cook for a few minutes. Add the onion, bell
pepper, parsley and vinegar. Cook a few minutes more and then add the juice from the meat.
In a separate pan, fry the potatoes in hot oil. Add the fried poratoes to the meat. Serve with rice.
Seco de Carne Serves 4 Peru
Ingredients
3 Garlic Cloves, crushed
2 teasp Cumin Powder
Salt and Black Pepper
1kg/2.2 lbs Braising or Stewing Steak, cubed
1 tbsp Vegetable oil
1 large Onion, chopped
approx 480ml/16 fl.oz. Beef Stock
1 tbsp freshly chopped Coriander leaves (cilantro)
400g/14oz Spinach, roughly chopped
180ml/6fl.oz. Water
150g/5oz Frozen Green Peas
1 large Potato
The zest of 1 Lime
Instructions
1. In a small bowl, mix together the garlic, cumin salt and pepper.
2. Place the meat in a large dish, add the garlic mixture and mix well with your hands. Cover and leave to marinate for at least 30 minutes.
3. Heat the vegetable oil in a large saucepan, add the meat and brown on all sides.
4. Add onions and cook, stirring until soft and transparent.
5. Add 240ml/8fl.oz. of the stock, bring to the boil then reduce the heat slightly and cook for about 45 minutes, stirring from time to time and adding more stock as necessary.
6. Place the spinach and coriander in a food processor or blender together with 180ml/6fl.oz. of water and process until smooth. Set aside.
7. Peel the potato and cut into small cubes then add to the
cooked meat together with the spinach mixture. Mix well and continue to cook for a further 15 minutes or until the potatoes are just tender.
8. Add the frozen peas cook for a further 5 minutes.
9. Just before serving, stir in the lime zest. Serve hot with white rice.
