RECETAS Y COCINA

Ingredients

• 4 tablespoons paprika oil
• 1 clove garlic, chopped
• Salt and freshly ground pepper
• 1 1/2 pounds lean, boneless beef, cut into 1 1/2-inch cubes
• 1/2 teaspoon oregano
• 1 large onion, chopped
• 1 tablespoon parsley, finely chopped
• 4 medium potatoes, peeled and quartered
• 8 medium tomatoes, peeled and chopped

Preparation

Heat the paprika oil in a heavy casserole and the beef, onion, garlic, oregano, parsley, and salt and pepper to taste, and saute, stirring frequently, for about 5 minutes.

Add the tomatoes, cover and cook over very low heat until the meat is almost tender, about 1 1/2 hours.

Add the potatoes and cook until both meat and potatoes are tender, about 30 minutes longer.

Stir in the corn and cook for 5 minutes longer.

If liked, the dish may be garnished with slices of hardboiled egg.

Some cooks fry the potatoes in oil before adding to the casserole.

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