7. Tomatican Back

  • 6 large ripe, red tomatoes
  • 1 tbsp oil
  • 1/2 lb beef, sirloin butt, thinly sliced
  • 3 onions, thinly sliced
  • 3 cloves of garlic
  • 2 tsp paprika
  • 3 ears of sweet corn
  • Salt, pepper, oregano

Peel the tomatoes and slice saving the juice. Set aside. Heat the oil in a large heavy pan and quickly fry the meat on both sides. Remove. Cut in strips.

In the same pan , fry onions, garlic and paprika until soft. Add the meat, tomatoes and sweet corn cut in thin slices. Season with salt, pepper and oregano. The juice from the tomatoes should provide enough liquid to cook the meat and sweet corn.

Put on a very low flame on a heat diffuser or metal breadtoaster and cook covered for at least 2 hours. It will look thick, red and syrupy. If during the cooking time the stew dries out, add a spoonful or two of tomato juice. Taste for seasoning.

Serve with potatoes. You can also add some cooked sliced potatoes for the last 15 minutes of cooking.