Machucado Pounded Beef Recipes

Steps:

• Shred and pound dried beef.
• Fry in hot oil with onion, garlic, paprika and vinegar.
• Brown meat and cook onions until tender.
• Add tomatoes and cook until nearly dry.
• Add eggs and cook until creamy.

Steps:

• Here is the method I use to cook it: Cut the pumpkin into quarters and remove the seeds and fibers.
• Preheat the oven to 350 degrees F. and bake the pumpkin quarters 45 minutes, until tender.
• Remove from the oven and scrape the flesh from the skin.
• Place in a food processor and puree.
• Run through a sieve to remove any remaining fibers and use the pumpkin according to the recipe instructions.
• Cooked pumpkin will keep about 1 week in a nonmetal, covered container in the refrigerator and several months in the freezer.

Steps:

• Place horseradish in a small saucepan.
• Add flour, salt, paprika and butter; pour in cream and cook until thick and smooth, stirring constantly.
• Remove from heat, pour over egg yolk, stirring constantly; return to saucepan and cook for 30 minutes on low heat.
• Serve at once.

Steps:

• Preheat the oven to 350F degrees.
• Combine the flour and the salt.
• Next, cut the beef in half and coat it in the flour mixture.
• Pour enough oil to cover the bottom of your skillet and heat on medium-high.
• While it is heating, combine the tomatoes, celery, carrots, and Worcestershire in a medium bowl.
• When the oil heats up, add several pieces of beef and brown on both sides. (It's not supposed to cook all the way).
• When the meat is browned, set aside on paper towels to drain. Add the remaining flour to the pan drippings.
• Stir in the tomato mixture and stir constantly until it's thick and bubbly.
• Put the meat in baking dish, (I use two 7 1/2 square dishes, but it calls for a 12 x 7 1/2 dish. Take your pick) then pour the skillet mixture over it.
• Cover the dish and bake for about an hour (when the meat is cooked all the way through).