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.
For the most tender results, I recommend using sirloin or fillet. The sauce is very quick & easy ….. also good with pork.
Make and share this Flemish Carbonades recipe from Food.com.
Entered for safe-keeping, from “Quick Cuisine” by Kuhn Rikon. This recipe calls for the vegetables and sauce to be pureed after cooking, to be used as a sauce over the meat. Personally, I would prefer it chunky. The sauce is also good served over vegetables, especially mashed potatoes. I hear Chimay beer from Belgium is the best.
Found this recipe on-line @ recipes4us@co.uk while searching for recipes from Belgium. Posting it for ZWT 6 so untried by me at this time.
