Lomo Saltado Peruvian Recipe

Lomo Saltado Peruvian Recipe 

Lomo Saltado (for 4 people)

        6         small potatoes or

        3         big potatoes

       ½  kg    of beef tenderloin)

        1         big or 2 smaller onions

        3         tomatoes

        3  tbs   of distilled vinegar

        2  tbs   soy sauce (sillao)

                    some parsley leaves

                    garlic

                    vegetable oil

                    salt, pepper and cumin

        1  tbs.  oregano

optional:      red wine and fresh chili stripes

Served with rice

Preparation:

1. Slice the meat into strips of about 1cm x 1cm x 4cm. Season the meat with salt, pepper, cumin, pressed garlic and a tablespoon of oil. Let in the marinade.

2. Cut the onion and the tomatoes into wedges, a bit bigger pieces than the meat.

3. Peel the potatoes and cut them into thick French fries.

4. Fry the potatoes with sufficient vegetable oil until they are golden outside and cooked inside. Put the fries on paper towels and hold the in a warm place.

5. Heat up a saucepan and add some vegetable oil. Fry the meat in the hot saucepan for 1 minute on one side, turn it around and cook it for 1 minute on the other side. It should have a brown color. Remove it from the saucepan even if it is still red inside.

6. Fry the onions in the still hot saucepan until they become slightly brown, then add the tomatoes and cook for another 2 minutes, until the tomato begins to lose water. Do not forget stirring.

7. Put the meat back into the saucepan. Then add the vinegar, 4 tbs. of red wine and the soy sauce and cook for 1 minute. Turn off the stove.

8. Add some fresh chili stripes, parsley and/or cilantro and oregano.

9. Put the content of the saucepan on a plate and add the fried potatoes.

10. Accompany with rice.