Silpancho
Silpancho, from above
Non vegCochabamba

Silpancho

Plate sized thin steak over rice and potatoes, with a fried egg and salsa. Cochabamba's big lunch.

50 minTime
49 gProtein each
mediumSpice
A thin, thin steak2 chapters · 1 min read

Make it your way

Grandma's wayRice, potatoes, crumbed steak, egg and salsa.
The original
865kcalsame
49 gproteinsame
6 gfibresame
50minutessame

Silpancho.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Beef500 g round steak, in 4 pieces
Breadcrumbs1 cup
Rice1¼ cups
Potato4, boiled and sliced
Egg4
Tomato2, diced
Onion1, diced
Green chilli1 (locoto)
Flat leaf parsleya handful
Vinegar2 tsp
Cooking oil (vegetable oil)4 tbsp
Saltto taste

Method

5 steps
  1. 1Cook the rice. Pan fry the potato slices in half the oil until golden.
  2. 2Mix tomato, onion, chilli, parsley, vinegar and salt into a salsa.
  3. 3Season the steaks, press into breadcrumbs and pound very thin, plate sized, adding crumbs as you go.
  4. 4Fry the steaks 1 minute a side in hot oil, then fry the eggs.
  5. 5Layer rice, potatoes, steak, egg and salsa on each plate.
Serve it like this

Build on a large plate: rice, potatoes, steak draped over, a fried egg on top and salsa scattered across.

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Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Silpancho: a bread or rice, a side, something to drink and something sweet.

Bread or rice Methi thepla40 min
Bread or rice Jeera rice30 min
With a main Sopa de maní75 min
On the side Baingan bharta40 min
On the side Bagara baingan50 min
A little snack Salteñas180 min
To drink Chicha morada60 min
Something sweet Rasgulla60 min
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