Argentinean plain panada with beef

Prep. time: 30 min
Makes: 4 servings
You need:

  • 25-30 oz (800 g) of beef fillet
  • 3-4 spoonfuls of oil
  • 4 grated onions
  • 3-4 medium-sized cloves of garlic
  • spoonful of corn flour, salt, and black pepper
  • 5 oz (150 g) of anchovy fish
  • parsley
  • one lemon

You no longer have to go to Argentine to taste the famous panada. I shall try to shed light on this Argentinean puree, which takes little effort and time.

To start with, dice 25-30 oz of beef fillet into small pieces. Fry it in 3-4 spoonfuls of oil together with 4 grated onions and 3-4 medium-sized cloves of garlic. Sprinkle a spoonful of corn flour, salt, and black pepper on top and pour it on with 2 cups of vegetable bullion.

When the bullion starts simmering, add 5 oz of anchovy fish, which you have cleaned and boned in advance. Boil the dish at a low temperature, mash it and rub it through a sifter to get a soft puree.

Serve the panada while still hot, seasoned with sprigs of parsley and lemon slices. Red wines go well with this dish, but a chilled bottle of Chardonnay can also serve this purpose. Enjoy your culinary abilities and surprise family and friends with this piece of South America.

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