Lomo Saltado from Peru to Frida

Ingredients for 3 servings:

• 500 g beef
• 2 tbsp olive oil
• 2 tsp, levelled coriander powder or alternatively cumin
• 2 tbsp vinegar
• 500 g onion(s), red, finely chopped
• 2 cloves garlic, finely chopped
• 1 can tomatoes, chopped, approx. 400 g
• 1 bunch of spring onions
• salt and pepper
• Cayenne pepper
• 2 shots of wine, as desired, optional

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

Cut the beef into thin strips. Brown in oil, season with salt and coriander. Finally, add the vinegar. Remove the meat from the pan and set aside. Add more olive oil to the pan. Fry the striped or diced onions in the oil, adding the finely chopped garlic. When the onions and garlic are nicely browned, add the chopped canned tomatoes. Season with cayenne pepper. Add the cooked beef to the onion and tomato mixture in the pan. Add wine, if desired (tasty without wine too). Add the sliced ​​spring onions to the pan and cook briefly so they remain crisp and retain their green color. Season with salt and pepper. In Peru, two side dishes are served with this dish: rice and potato wedges.