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Panada in argentine
1 serving
Cut the meat into small pieces and fry it in a deep frying pan or in a saucepan along with chopped onions and garlic, then sprinkle with corn flour, fry lightly again, pour a liter of broth or water and boil well. Before cooking, lower the crushed herring into a sauté pan, then remove the meat and herring, wipe through a sieve, dilute with the broth in which the meat was cooked, and warm up. The panada is served hot, decorating each dish with parsley greens, wedges or slices of lemon.
Cut the meat into small pieces and fry it in a deep frying pan or in a saucepan along with chopped onions and garlic, then sprinkle with corn flour, fry lightly again, pour a liter of broth or water and boil well. Before cooking, lower the crushed herring into a sauté pan, then remove the meat and herring, wipe through a sieve, dilute with the broth in which the meat was cooked, and warm up. The panada is served hot, decorating each dish with parsley greens, wedges or slices of lemon.
parsley greens - 20 g, garlic - 5-6 lobes, salt to taste, lemon - 1 pc., corn flour - 50 g, herring - 250 g, pepper to taste, onions - 150 g, beef - 1 kg, fat - 100 g
