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Matambre (Stuffed rolled beef)

Stuffed flank steak. You will need kitchen twine.

1 chopped onion

1 flank steak (about 2 pounds)

1 large potato

1/2 cup red wine vinegar

2 carrots

1/2 cup beer

salt and pepper to taste

2 tablespoons olive oil

4 slices raw bacon, cut into 1/4-inch strips

3 cloves garlic, minced

1 bay leaf

Marinate the steak in the vinegar, beer, oil, garlic and half the onion for at least 3 hours or overnight. Remove the steak (reserving the marinade) and place between two sheets of palstic wrap. Cut the potatoes and carrots into thin strips. Remove the top sheet of plastic. Salt and pepper the top side of the beef to taste. Place a layer of potatoes, then a layer of carrots. Roll up the steak, and tie with kitchen twine. Add 1 to 2 cups water, cover and simmer for two hours, turning every 1/2 hour, add more water if necessary. Taste the broth before serving, adding more seasonings to taste. Let it cool before serving, slice the roll into 3/4 inch widths.


Carbonada Criolla (Stew with meats, vegetables and fruits)

3 tablespoons olive oil

2 cups chicken stock

2 pounds stewing beef, in 1-inch chunks

1 cup white wine

4 large tomatoes (chopped)

3 baking potatoes, 1 inch dice

1 chopped green pepper chopped

3 sweet potatoes, 1 inch dice

3 cloves garlic, minced

2 ears corn, cut into 1 inch widths

2 bay leaves

2 zucchini or yellow squash, in 1/2 inch dice

1 teaspoon crushed oregano

2 peaches in 1/2 inch dice

salt and pepper to taste

2 pears in 1/2 inch dice

Heat oil in heavy pot. Brown beef in batches. Remove from pan and set aside. Cook tomatoes, pepper, onion and garlic until soft. Add seasonings, stock and wine. Bring to boil scraping up browned bits, then return beef to pot with potatoes and sweet potatoes. Cover and simmer 15 minutes. Stir in corn and squash. Simmer 10 more minutes, until vegetables are almost fully tender, then add fruits and cook only 5 more minutes.

Chimichurri Sauce
You either mince the ingredients by hand or use a food processor. There are many variations on this sauce, and it is served with almost everything.
1/2 cup olive oil
2 tablespoons fresh lemon juice
1/3 cup minced fresh parsley
1 clove garlic
1 teaspoon minced basil, thyme or oregano, or mixture Salt and pepper to taste
Combine all ingredients and let set for at least 2 hours before serving.

Argentinian Stew in a Pumpkin

2 lb Beef stew meat, cut in 1 1/2-in. Cubes

1 c Dried apricots

1 lg Onion; chopped

3 White potatoes, - peeled and diced

2 Garlic cloves; minced

3 Sweet potatoes, - peeled and diced

3 tb Oil

2 c Beef broth

2 lg Tomatoes; chopped

1 md Pumpkin Butter or margarine; melted

1 lg Green bell pepper; chopped

1/4 c Dry sherry

Salt, pepper

1 cn Whole kernel corn (1 lb), - drained

1 ts Sugar

Trim any excess fat from beef and cook with onion and garlic in oil until meat is browned. Add tomatoes, green pepper, 1 tablespoon salt, 1/2 teaspoon pepper, sugar, apricots, white potatoes, sweet potatoes and broth. Cover and simmer 1 hour. Meanwhile, cut top off pumpkin and discard. Scoop out seeds and stringy membrane. Brush inside of pumpkin with butter and sprinkle lightly with salt and pepper. Stir sherry and corn into stew and spoon into pumpkin shell. Place shell in shallow pan and bake at 325F 1 hour, or until pumpkin meat is tender. Place pumpkin in large bowl and ladle out stew, scooping out some of pumpkin with each stew serving

POLLO RIO NEGRO (Marinated Chicken)

1 whole chicken, about

1 teaspoon rosemary

2 kg lemon juice

salt and pepper

1 onion, cut up

1 glass of white wine

2 carrots, sliced

1 apple, grated

1 bay leaf

1 tablespoon of sugar

Wash the chicken, cut it in pieces and season well with salt and pepper. Place in a glass baking dish and add the onin, carrots, bayleaf, rosemary and wine. Cover with foil and place in the fridge to marinate for 24 hours. Roast in the oven, in the same dish covered with the same foil for one hour. Meanwhile, grate the apple and mix it with the water and sugar. Take off the foil, cover the chicken in the apple mixture and continue cooking for 20 minutes more until the chicken is browned.



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