Peruvian lomo saltado recipe

Ingredients to make Peruvian meatballs:  ½ kilogram of ground beef  2 units of Egg  1 unit of Onion  2 units of Tomato  2 tablespoons Parsley  1 handful of Raisins  1 unit of bouillon tablet  1 teaspoon of ground garlic  1 pinch of Salt and Pepper How to make Peruvian meatballs: Eggs, salt, pepper and raisins are added to the ground meat, it is mixed well until everything is evenly distributed. Apart, make a sauce with the chopped onion, the ground garlic and the peeled and chopped tomatoes. Once fried add the chopped parsley, salt and pepper. Separate the sauce into two parts and add one half to the ground meat and mix well. Balls of more or less 5cm are formed. in diameter with the meat. Then they are passed through flour and fried in hot oil until completely golden brown. Water and the meat stock cube are added to the other half of the sauce that remained. The meatballs already browned are added to this sauce and left to simmer for approximately 15 to 20 minutes. Peruvian meatballs

The Peruvian lomo saltado recipe is one of the most emblematic of the vast Peruvian cuisine. It is a simple dish, but it does not stop falling in love with the combination of flavors and the fusion of Peruvian cuisine with oriental cuisine, specifically Chinese. In RecetasGratis we want to show you the step step so that you delight your guests with this incredible, inexpensive and delicious dish. It is characterized by cooking the tenderloin with different vegetables, all cut into strips, and a really spectacular sauce. Keep reading, discover how to make Peruvian lomo saltado and tell us what you think about the recipe. Ingredients to make Peruvian lomo saltado:  800 grams of beef tenderloin  200 cubic centimeters of white wine  2 onions  2 tomatoes  600 grams of potatoes  1 clove garlic  1 dessert spoon of coriander  2 green peppers  60 cubic centimeters of soy sauce  20 cubic centimeters of white vinegar  250 grams of white rice  1 pinch of salt  1 pinch of pepper How to make Peruvia