in Latin America

Salted Lomo

updated

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Ingredients for 4 servings:

  • 500 g beef goulash
  • 750 g potatoes
  • 1 tsp, heaped parsley, finely chopped
  • ¼ tsp oregano
  • 1 tsp paprika powder
  • 2 onions
  • 2 tomatoes
  • 1 red bell pepper(s)
  • 2 cloves garlic
  • 3 tbsp vinegar
  • some oil
  • salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Recipe from Peru with goulash and potatoes

Peel the potatoes and cut into sticks. Brush a baking sheet with oil, arrange the potato sticks on it, sprinkle with salt and drizzle with oil, and bake in a preheated oven at 180 degrees Celsius for about 30 minutes. Meanwhile, fry the goulash with the garlic and season with oregano, salt, and pepper. Peel and dice the onions and add them. Wash the bell peppers, slice them, and season with vinegar. Wash and slice the tomatoes and add them. Serve the goulash with the potatoes and sprinkle with parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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