ינהאַלט
In the understanding of many people, an Argentine dinner is a beef steak with a glass of excellent red wine. Argentines really know a lot about meat and know how to cook it in dozens of different ways. So much so that even the most sophisticated gourmets will not be disappointed.
Miracles in a roll
In Argentina, for a snack, dear guests are pleased with pintxos sandwiches or matambre meatloaf. We offer to prepare it. We level a thin slice of the abdominal part of the beef weighing 1 kg on the food film, sprinkle with salt and pepper. Spread out 100 g of bacon slices and grease with a mixture of 2 raw eggs, 100 g of grated cheese, 2 crushed garlic cloves and ½ bunch of chopped spinach. Sprinkle with straws of carrots and sweet pepper, spread the slices of 2 boiled eggs. We form a roll, wrap it in several layers of food film and foil, cook for an hour on medium heat. Let the matambre cool directly in the pan — so it will be much more fragrant and juicy.
Giant steaks
Next up is the number one meat hit-steak beef de chorizo. We will need 1.5 kg of beef tenderloin, which we will chop into 4 pieces 5 cm thick. Rub them with a mixture of salt, marjoram, basil and oregano. Sprinkle the meat with olive oil and lemon juice, put it on a greased baking sheet and put it in the oven at 200 °C for 20 minutes. At the same time, boil 4 potatoes in a uniform and bake in foil for 20 minutes, also at 200 °C. 10 minutes before the end, make incisions on the tubers, pour a mixture of 50 ml of cream, 2 crushed garlic cloves and 1 tsp parsley. Flavorful meat steaks with golden potatoes — a duet for all time.
Chops are a delicate matter
Meat gourmets will also enjoy the Milanese chop. We cut 1 kg of beef tenderloin in portions and beat it to a thickness of 1 cm, sprinkle with salt and pepper. Mix 100 g of breadcrumbs with lemon zest, 80 g of thinly grated hard cheese and 1 tsp of dried oregano. First, soak each chop in a beaten egg, then roll in breadcrumbs and fry on both sides until golden brown. Meanwhile, passeruem onion cubes, spread to it 500 g of tomatoes in their own juice, season with salt and spices, simmer until thickened. Thin Milanese chops with tomato sauce are the perfect Argentine-style dinner.
Meat expanse
The symbol of meat abundance is the roast puchero argentino. Soak 300 g of beans overnight. Then cook it for an hour in a large saucepan with 150 g of garlic sausage and 150 g of smoked bacon cubes. Shinkuem straws 300 g of cabbage and 2 sweet peppers. Chop 2 cobs of corn and carrots into circles. Stalked celery and 2 potatoes cut into cubes, 2 tomatoes-slices, onion-rings. We pass 5 cloves of garlic through the press. Coarsely chop 300 g of beef and chicken fillet and together with the vegetables put in a saucepan with beans. Salt and pepper the roast, simmer for 40 minutes under the lid and serve to the table in all its glory — hot and without unnecessary frills.
The Emerald Treasure
The Argentine chimichurri sauce deserves a special mention. As small as possible, chop a bunch of fresh parsley and coriander. We take green sweet and hot pepper, clean from seeds and partitions, chop with thin strips. Pass through the press 6-8 cloves of garlic. Combine all the ingredients together, add a handful of chopped dried tomatoes, 1 tbsp dried oregano and basil, a pinch of salt and black pepper. At the end, gently pour in 150 ml of olive oil with 1 tsp of balsamic, stirring constantly with a spatula. Usually this sauce is served with grilled meat, for example, the famous Argentine asado or beef fillet wasio.
Star Pies
The empanados pies have earned worldwide fame. Mix 340 g of wheat and 170 g of corn flour, 4 tbsp. l. pork fat and chop the mass into crumbs. Pour in a mixture of 100 ml of water, egg and protein, 1 tsp vinegar. Knead the dough and cool for about an hour. Next, we make a roast of an onion and garlic cloves. Spread it with 500 g of ground beef with ½ of crushed sweet pepper, fry until tender. Mix 100 g of olives in rings and 2 boiled eggs in cubes. The dough is rolled out in a thin layer, cut into 6-8 squares, spread the filling and form envelopes. Bake them for 30 minutes at 200 °C. Delicious juicy empanados are sure to become your favorite dish.
Crunchy euphoria
For those who are not imbued with the meat masterpieces of Argentina, we offer you to try alfajores cookies. Whisk 70 g of soft butter, 100 g of sugar and egg. Add 250 g of flour, 130 g of potato starch, 1 tsp of baking powder and knead the elastic dough. Roll out the layer with a thickness of 5 mm, cut into a glass of mugs and spread on a baking sheet with parchment paper. We send it to the preheated 180 °C oven for 10 minutes. The cooled cookies are smeared with boiled condensed milk, we connect the halves in pairs and sprinkle the edges with coconut shavings or crushed nuts. Tender alfajores literally melt in your mouth, delighting with the tenderness of the taste.
Do you want to get even closer to the Argentine cuisine? On the website “Healthy Food Near Me”, a whole section is dedicated to it, where you will probably find a lot of interesting recipes. And if you have your favorite Argentine dishes in your culinary piggy bank, write about them in the comments.