Ingredients with Measurements:
- 1 lb beef tenderloin, sliced into thin pieces
- 4 large potatoes, peeled and sliced into thin strips
- 2 large onions, sliced into thin rings
- 4 eggs
- 1/2 cup vegetable oil
- 1/4 cup red wine vinegar
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Deep fryer or pot for frying
Step-by-step instructions:
1. In a large bowl, mix together the red wine vinegar, cumin, paprika, salt, and pepper. Add the sliced beef and marinate for at least 30 minutes.
2. In a large skillet, heat the vegetable oil over medium-high heat. Add the sliced onions and cook until they are caramelized, about 10 minutes. Remove the onions from the skillet and set aside.
3. In the same skillet, cook the marinated beef until it is browned on both sides and cooked to your desired level of doneness. Remove the beef from the skillet and set aside.
4. In a deep fryer or pot, heat the oil to 375°F. Add the sliced potatoes and fry until they are golden brown and crispy, about 5-7 minutes. Remove the potatoes from the oil and drain on paper towels.
5. In the same skillet used to cook the beef and onions, crack the eggs and cook until the whites are set but the yolks are still runny.
6. To assemble the dish, place a portion of the cooked beef on a plate, top with a portion of the caramelized onions, and a fried egg. Serve with a portion of the crispy fried potatoes on the side.
Time:
Preparation time: 40 minutes
Cooking time: 30 minutes
Temperature:
Oil for frying: 375°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 680
Fat per serving: 44g
Protein per serving: 33g
Carbohydrates per serving: 38g
Fiber per serving: 4g
Sugar per serving: 4g
Substitutions for ingredients:
- Beef tenderloin can be substituted with sirloin or flank steak.
- Red wine vinegar can be substituted with apple cider vinegar.
- Vegetable oil can be substituted with canola oil or peanut oil.
- Cumin and paprika can be substituted with chili powder.
Variations:
- Add sliced tomatoes or avocado on top of the beef for a fresh twist.
- Replace the fried potatoes with a side of rice or quinoa.
- Use chicken or pork instead of beef.
Tips and tricks:
- Make sure to slice the beef and potatoes thinly for even cooking.
- Marinate the beef for at least 30 minutes to infuse it with flavor.
- Pat the sliced potatoes dry with paper towels before frying to ensure they are crispy.
- Use a slotted spoon or spider to remove the fried potatoes from the oil to prevent them from becoming too oily.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the leftovers in a skillet over medium heat until heated through.
Presentation ideas:
Serve the Lomo a lo Pobre with Papas Fritas on a large platter with the beef, onions, and fried egg arranged on top of the crispy fried potatoes.
Garnishes:
Garnish with chopped fresh parsley or cilantro for a pop of color and flavor.
Pairings:
This dish pairs well with a crisp green salad or a side of steamed vegetables.
Suggested side dishes:
- Steamed broccoli
- Roasted asparagus
- Grilled zucchini
Troubleshooting advice:
- If the potatoes are not crispy enough, increase the heat of the oil or fry them for a longer period of time.
- If the beef is tough, try marinating it for a longer period of time or cooking it for a shorter period of time.
Food safety advice:
- Make sure to cook the beef to a safe internal temperature of 145°F.
- Use a food thermometer to ensure the beef is cooked to the proper temperature.
- Wash your hands and all surfaces that come into contact with raw meat to prevent cross-contamination.
Food history:
Lomo a lo Pobre con Papas Fritas is a traditional dish from Chile. It translates to "poor man's steak with french fries" and is typically served with caramelized onions and a fried egg on top.
Flavor profiles:
This dish is savory and rich, with a combination of tender beef, crispy fried potatoes, and caramelized onions. The addition of a fried egg adds a creamy texture and richness to the dish.
Serving suggestions:
Serve the Lomo a lo Pobre with Papas Fritas with a glass of red wine or a cold beer for a complete meal.
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Region: Peruvian