Ingredients
1lbsirloin steak,cut into cubes
salt and pepper,to taste
1tspcumin seeds
1tbspcanola oil,divided
2cupsyellow onion
2tspgarlic,pureed
1tbspaji amarillo paste
2cupsgolden potato,diced
1cupcarrot,diced
2cupswater
1tspchicken bouillon Powder
1cupgreen peas
1cupfresh Peruvian corn,(choclo) or frozen
peruvian-style rice,or other cooked white rice
egg,cooked, sunny-side up
fresh parsley,chopped
Preparation
Season the steak with salt, pepper, and cumin.
Heat 1 tablespoon of canola oil on a medium pot over medium-high heat. Add the steak and cook for about 5 to 6 minutes until browned.
Remove the steak from the pot and set aside.
Add the remaining tablespoon of oil to the pot, then add the onion and sauté for about 5 to 6 minutes until translucent.
Add the garlic and ají amarillo, and sauté for 3 minutes until fragrant.
Return the steak to the pot, then add the water and bouillon. Mix to dissolve the bouillon powder.
Add the potatoes and carrots. Bring the stew to a simmer, cover, and cook for 10 minutes, or until the potato and carrot are cooked through.
Add the peas and Peruvian corn. Cook for another 5 minutes, or until the peas and corn are cooked through.
Serve the Picante de Carne with rice and sunny-side up eggs. Sprinkle chopped parsley on top.
Enjoy!
