Pique Macho

Ingredients for 4 servings:

• 700 g beef
• 250 g sausages, e.g. Nuremberg
• 250 g garlic sausage (chorizo) in one piece
• 8 m.-sized potatoes
• 3 tomatoes
• 3 m.-sized onion(s)
• 3 bell peppers, red and yellow
• 3 Pepper, hot, e.g. Locotos
• 2 large garlic cloves, chopped
• 1 tbsp caraway seeds
• 1 tbsp oregano, dried
• 3 tbsp vinegar
• some vegetable oil
• some salt and pepper
• possibly beer, as desired

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

South American hearty meat dish

Two hours in advance, cut the beef into strips (about 2 cm wide and 5 cm long), mix with the chopped garlic, caraway, oregano, salt, pepper, and a little oil, and let it marinate for 2 hours. One hour in advance, cut the potatoes into wedges, the size of French fries or wider if desired. I always leave the skin on; it gets nice and crispy. Mix in a bowl or freezer bag with the oil and salt, then place on a baking sheet lined with parchment paper and bake at 220°C for about 45 minutes. Brown the marinated beef in a pan without oil (usually the oil from the marinade is enough). After about 5 minutes, add the sliced ​​chorizo, the sausages, and 3 tablespoons of vinegar. Cook for another 5 minutes, until the beef is cooked through. If desired, deglaze the meat with a splash of beer. In a separate pan, fry the sliced ​​onions, bell peppers, and chili peppers in oil for a few minutes until the onions are lightly browned. Season with salt and pepper. Transfer the finished fries to deep plates and top with the meat mixture. Slice the tomatoes and arrange four slices on each plate over the meat mixture. Arrange the roasted vegetables on top and serve immediately.