Follow the step by step of this peceto recipe to the traditional cream of countries in South America as Argentina and get a main dish of exquisite meat. The peceto is also known in other parts of the world as a boy (Colombia) or round (Spain) for example, and it is a meat cut from the back of the cow very characteristic for its flavor and texture.
| 🚻 8 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Difference |
| Ingredients to make peceto to the cream: |
| 250 g of milk cream or liquid cream 1.5 kilos of peceto or veal sirloin 3 medium onions cut into rooms 1 natural tomato cut into slices 6 cloves of garlic (peeled) 1 bowl of meat broth |
| ADDITIONAL CHARACTERISTICS: Cheap cost, stew, |
Ingredients to make peceto to the cream:
1. generously salpimentar the peceto and brown it in oil until it is well sealed.
2. Remove the oil, leaving only one spoonful of it in the pan.
3. Add the cut onion, the whole garlic and on the peceto place the slices of tomato.
Trick: have a broth bowl prepared to add as the cooking fluid is consumed.
4. Ten minutes before cooking completely, add the milk cream and let the peceto in the saucepan over low and uncovered.
5. As a pretty sauce is, the peceto to the cream of milk can be accompanied with white rice, noodles or a rich puree of potatoes.
