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Victor Robles

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Recipe of Steak to the Pistache
Recipe

Steak to the Pistache

25 min
15 min
Not so easy
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In a dinner of all my friends we met to live and eat something delicious and bring a steak to the pistachio that sucked the fingers is very easy to prepare and in a short time, prepare it you will not regret it.

Ingredients

7 servings
  • 1 beef steak
  • 1/2 liter of cream
  • 1/2 kilo of pistachio
  • olive oils
  • potatoes

    Preparation

    In a hot pan the meat is sealed on all sides, once sealed it is cut into medallions of a medium thick finger and stitched on both sides (medium term).
    Julienne potatoes are cut and washed to remove the starch, in a dish put the polenta flour is poured into the potatoes to brown them. Put oil in a pan and brown it take very little.
    Pistachios 300 grams are milled to make a flour; the rest of the pistachios are chopped to fry them.
    In 1/2 liter of cream pour the pistachio flour and add the olive oil and salt to taste if it thickens we can add milk.

    PRESENTATION

    Put the meat on a plate and pour the cream on top and add the golden pistachios and chopped and finally put the julienne potatoes served HOT GOOD PROVECHO

    TIPS

    Do not spice up the meat as we would remove the flavor of the meat and pistachio (the stew is to taste)

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    443
    kcal
    22%
    Carbohydrates
    19.6
    g
    6.5%
    Proteins
    20.4
    g
    41%
    Lipids
    34.2
    g
    53%
    Fiber
    7.3
    g
    15%
    Sugar
    5.5
    g
    6.1%
    Cholesterol
    17.0
    mg
    5.7%
    Esha
    Rate this tip
    Ratings (2)
    Dulce Maria Punaro Rueda
    06/12/2017 09:36:43
    Se me hizo muy fácil
    Lolys Lomelì
    24/11/2013 11:56:40
    Me gusta la idea de los pistaches. ¿Polenta?

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