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Calories
1,296 (kcal)
Preparation
1 Hour
Author
Marca ChileIngredients
- Beef chuck (or other grilled cut of beef)
- 1 tablespoon oil
- 1 unit large onion, cut into feathers
- ½ unit of carrot, chopped in strips
- 3 medium size potatoes, peeled and cut into wedges
- 2 cloves garlic, minced
- 1 tablespoon red bell pepper, chopped in strips
- Salt to taste
- fresh or dried oregano
- Chili color
- 2 liters of meat broth or water.
Instructions
- Step 1 - In a pot put a little oil and heat, add the roast beef chopped into cubes and the chopped garlic clove.
- Step 2 - Add the onion, carrot and paprika. Cook for a couple of minutes. Season with salt, aji de color and oregano.
- Step 3 - Add potatoes and broth to cover.
- Step 4 - Cook for 15 minutes or until potatoes are cooked.
- Step 5 - Lower the heat and add the eggs one by one to poach them. Option: it is recommended to use a ladle to poach the eggs to prevent them from breaking.
- Step 6 - Serve in a deep dish with a poached egg. Sprinkle with chopped parsley and merken.
