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.