This recipe from bifes to Creole is a typical dish of traditional Argentine home cooking. It is very easy to prepare and you will only need a pot to do it. His name is due to his rich Creole sauce, made of peppers, onion and tomato. that were originally used. In this case, we have used Babilla bifes, but you can make it with any other beef cut that is tender and can filote finely. Discover how to make bifes to the Creole with recipes and enjoy this Argentine tradition at your table.
| 🚻 4 Diners | 🕘 1H 30m | 🍵 Diplity Low | 🤯 |
| Ingredients to make bifes to the Creole: |
| 1 kilogram of Babilla bifes 1 large onion 1 large red pepper. 1 broth jar salt pepper olive oil |
| ADDITIONAL CHARACTERISTICS: Cheap cost |
Ingredients to make bifes to the Creole:
1. cut the onion into fine strips, pepper and tomatoes in small cubes. Peel the potatoes and cut them in slices of approximately 2 cm. Cut the carrot and sliced ​​onion as well and, finally, itch the garlic cloves.
2. Place oil in a pot. See by layers the ingredients as follows: first onions, then peppers, carrots, chives and garlic. Finally, place the potatoes, room and pour a pinch of oil.
3. Up of vegetables place a layer of bifes previously splashed.
4. Once the meat layer is placed, place new layers of vegetables. Sala and add oil. Repeat the procedure until you have placed all the ingredients.
5. Add tomato cubes and tomato puree. Finally, incorporate the broth. Cover the pot and cook over high heat until the boil breaks. Stir the preparation several times. Lower the fire and continue cooking approximately 30 minutes.
6. When the potatoes are tender, add the peas and cook a few more minutes.
7. Praise! Serve the bifes to the Creole sprinkling chopped parsley over and enjoy.
