Ingredients
- 2 pounds thinly sliced beef (a cut commonly used for Milanese works well)
- ½ large onion, sliced into strips
- 3 Roma tomatoes, cut into crescent-shaped wedges
- 2 jalapeño or serrano peppers, sliced (adjust to preferred spice level)
- 3 medium potatoes, diced
- 1 can tomato sauce
- Beef broth (enough to partially cover ingredients)
- 1 bay leaf
- Onion powder
- Garlic powder
- Adobo seasoning
- Ground cumin (a dash)
- Salt and pepper, to taste
- Cooking oil
Preparation
1 Slice the beef into thin strips and season with onion powder, garlic powder, salt, and pepper.
2 Heat a small amount of oil in a large skillet over medium-high heat. Add the beef and cook until browned.
3 Stir in the diced potatoes, sliced onion, peppers, and tomatoes. Add the tomato sauce and enough beef broth to slightly cover the meat and vegetables.
4 Season with adobo and additional salt and pepper if needed. Add the bay leaf and a dash of cumin.
5 Cover and simmer until the potatoes are tender and the flavors have blended, about 20–25 minutes.
Serve warm, ideally with rice or warm tortillas for a complete, satisfying meal.