Hachis Parmentier
Argentinean rib eye steak
- 4 RIB EYE STEAKS
- 1 RED PEPPER, chopped
- 1/2 ONION, chopped
- 1/2 GREEN SWEET PEPPER, cut
- 1 TOMATO, cut
- 1 TBSP VINEGAR
- 50 GRAM BUTTER
Stir fry the onion, the bacon, the celery and the garlic for 5 minutes; add the minced beef and stir fry 5 minutes more. Add the wine and the tomato puree and pepper and salt to taste and cook on middle high heat until most of the fluid has evaporated. In the meantime, cook the potatoes 20 minutes and mash them with the milk. Put the mince beef mixture on the bottom of an oven dish, cover with mashed potatoes and sprinkle with cheese. Bake the hachis Parmentier half an hour in the oven at 180 degrees Celsius.
Hachis stands for chopped or minced. Antoine-Augustin Parmentier was a pharmacist who managed to make the potato a popular food item in France towards the end of the 18th century, and thus contributed to solving the famine. Try also the English version shepherd's pie.
Mix the pepper, the onion, the sweet pepper and the tomato. Heat the butter until brown. Turn the heat a little down and add the steaks. After 1 minute, put the vegetable mixture on the side. Fry the steaks for 3 minutes on one side, turn the steaks and fry three minutes more. Put the steaks on a plate and sprinkle with salt and fresh milled pepper. Add the vinegar to the vegetables and put the mixture on the steaks.
The rib eye is a piece of meat from the beef rib. As it is marbled (by more fat than most beef), it is very tender.
On the 24th of March, the "Day of Remembrance of Truth and Justice" is celebrated in Argentina, commemorating the start of the reign of the military junta in 1975. Click on culinary calendar for more links between cooking and celebration.
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