Table of contents
Open Table of contents
Special Equipment List
- A large pan with a lid
- Blender
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 lbs | Porterhouse or Ribeye (see note below) |
| 3-4 | Potatoes (peeled) |
| 3 | Garlic cloves (minced) |
| 3 oz | Tomato paste |
| 1 28oz | Crushed tomatoes |
| 1/4 | Onion |
| 1/2 tsp | Salt |
| 1/2 tsp | Pepper |
| As needed | Water |
Ingredient Notes
Lately I have been using porterhouse or ribeye steak to cook this. They are generally more tender cuts of meat but you can use a chuck roast or another cut of meat with this dish
Directions
- Cut meat into 1 inch cubes.
- Peel and cut potatoes into “roundelle” (aka round slices).
- Blend onion with the crushed tomatoes.
- Heat the pan on medium-low flame.
- Add the tomato paste to the pan and cook for 3-5 min.
- Add the salt, pepper, garlic and blended tomato and onion puree to pan and stir to incorporate tomato paste.
- Add a layer of potatoes to the bottom. Then layer meat into a layer. Lastly add another layer of potatoes.
- Add water so that everything is covered.
- (Optionally) I typically like to add additional pepper to the top and don’t stir.
- Cover with a lid and cook until potatoes are tender. Which should be roughly 45 minutes.
- Taste broth and adjust salt levels to fit your preference.
Enjoy