Recipes
Stuffed beefsteak
For those visiting Mexico, one of the most interesting destinations is »el mercado« or the market. It is the central part of Mexican lifestyle, a gathering place, enriched with various ingredients used in Mexican cuisine.
| Preparation time | 1 h 30 min |
|---|---|
| Demanding |  |
| Energetic value | 415 kcal / 1735 kJ |
Ingredients
 | 6 |
|---|---|
| 1 | beefsteak (1kg) |
| 50 g | pancetta |
| 100 g | carrot, sliced very thin |
| 3 tablespoons | oil |
| 2 | garlic cloves, sliced thinly |
| 100 g | onion, cut in quarters |
| 100 ml | water |
| 2 teaspoons | Vegeta Gourmet Stock Powder |
| 2 tablespoons | vinegar |
| salt | |
| pepper |
Preparation
- Separate the beef steak from excess fat and veins.
- Cut the pancetta in small, thin pieces, suitable for stuffing.
- Make small cuts in the meat, and fill in with the carrot and pancetta, alternating.
- Cook the meat in hot oil, turning so it cooks evenly on all sides.
- To the meat add water, garlic, onion, Vegeta Gourmet Stock Powder, vinegar, salt and pepper.
- Cook on low heat, covered roughly for 1 hour. Turn the meat occasionally and add more water, if needed.
- Let the meat cool, before you slice in to thin slices.
Serving
Serve with steamed vegetables.
Tip
This Mexican style meal can be served on special occasions as a cold entree.
