Silpancho (Traditional Bolivian Meal)

This is a Bolivian Dish that I learned from my good friend’s mom. I am posting the entire meal since I think everything goes so well together. I have provided preparation steps below that you can do the day beforehand to help cut down on time spent cooking the day of. I recommend going to a latino market for the meat if possible. Tell them you want “carne por milanesas, mas suave” and it will be well worth it. I make Recipe #287183 with the leftover salsa the next day.

Chateaubriand ‘My Way’

Chateaubriand is the most elegant form of serving a thick, aged, delicious beef tenderloin there is. This is a special-occasion or splurge dish, so don’t shop for the cheapest tenderloin you can find – instead, go try that butcher shop, (yes, that high-priced one) you have always been wanting to try and ask him for his very best tenderloin.

Carbonnade of Beef

This is my tweaked version of a recipe taken from my very old and well worn copy of The Good Housekeeping Cookbook. This is said to be a very old and traditional recipe in Belgium. I think it has the best flavor when a dark beer is used. Also, the original recipe I have called for 8 large onions. I scaled the onions back a bit! Carbonnade of Beef is delicious served with cooked noodles, hot cooked rice or mashed potatoes.

Your Kitchen Concierge chef avatar

Your Kitchen Concierge

Recipe finder and budget meal ideas
Hi, I am Your Kitchen Concierge. I am here to help with all things food. I can find recipes, explain cooking methods and ingredients, and help you plan meals on a budget. Try asking me a question.