The bifes to La Riojana is one of those classic Buenos Aires still life in Argentina, created from the reworking of the food of Spanish immigrants. Its origin is not known exactly, but surely some Riojan immigrant must have participated in the first steps of this preparation. The recipe from bifes to the riojana is served with a wide variety of vegetables that are accompanied with eggs and fried potatoes, resulting A blunt dish. The meat is tender and juicy, thanks to the form of cooking and the juice of all the vegetables. In recipes, we show you the step by step so you know how to make bifes to the Rioja in the most delicious way.
| 🚻 4 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Difference |
| Ingredients to make bifes to the Rioja: |
| 4 bifes from verting 1 onion 1 onion purple 1 Pimient |
| ADDITIONAL CHARACTERISTICS: Cheap cost, iron, |
Ingredients to make bifes to the Rioja:
1. Sala Los Bifes and cook them on both sides on a plate with olive oil over high heat. Cook them to the cooking point of your preference.
Trick: You can use narrow, chorizo ​​dike or buffer eye.
2. Cut the vegetables in Juliana. Sail the onions and peppers on the plate with a little olive oil. Salt pepper. Stir from time to time until vegetables are brown.
3. When the vegetables are cooked, make a hole in the middle and place the peas and garlic cloves.
4. Once the vegetables are brown, add the ham cut in julienne. Mix all preparation.
5. Fry the eggs in a plate with oil, salt and pepper.
Trick: If you do not want to make them fried, you can add the eggs on the vegetables and, once they begin to cook, mix everything doing a kind of scrambled.
6. Finally, the bifes to La Riojana serve on a plate. Up the preparation of vegetables and, finally, the fried egg. This saucer is accompanied with french fries.
Trick: To perform fried, pélalas and cut them round. Fry them in oil until brown.
