The horsecan steak is a typical Colombian dish that consists of a piece of excellent golden res So that at the time of cutting it, the yolk becomes with the other ingredients thus giving us an extraordinary sensation in our mouths. Today we bring you this checker -on -bistec recipe with Creole sauce to encourage you to prepare it because I assure you that you will not regret it.
| 🚻 4 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Difference |
| Ingredients to make a horsecan with Creole sauce: |
| 4 Magro beef loin units 2 units of white onion 2 Red tomato units 4 Egg units 1 tablespoon Pepient salt dessert 2 tablespoons of soy sauce 2 tablespoons soups of tomato sauce 1 pinch from Paprika |
| ADDITIONAL CHARACTERISTICS: Cheap cost, fried, |
Ingredients to make a horsecan with Creole sauce:
1. To prepare the horsecan on horseback with Creole sauce the first thing you should do is enlist all ingredients.
2. The onion you must cut it into rings as fine as you can, the tomatoes must cut them into julienne not very thin with the seeds and the meat you must remove the excess fat if you have. Sprinkle the meat.
3. On a very hot grill with a little oil dora the meat on both sides, here enters the term that you want the meat, I recommend that you do it 3 minutes on each side.
4. In a separate pot, while Doras your flesh, jump with a little oil on the onions for 3 minutes over high heat.
5. Then add the tomatoes, the soy sauce, the tomato and salt sauce, pepper and thyme to taste. Kitchen the Creole sauce for 5 minutes over low heat and covered.
6. After 5 minutes, place the meat in the sauce and kitchen over low heat for 3 more minutes, this to impregnate the meat of all the flavors of the Creole sauce, at this point I recommend that you add some Paprika to give it A sweet touch.
7. Finally and to give the final touch to our steak on horseback you must fry the egg, you should do this in a pan with a little oil, when you see that the oil is much lighter add the egg very softly and cooking Until the clear is completely white but the yolk should be liquid.
8. serve your checker with Creole sauce and place the fried egg on it, I recommend that you accompany it with a rich white rice. This recipe is ideal for those lunches in which we want to eat something very homemade but delicious. If you liked this recipe or you have any questions leave us your comments.
