Beef in cassava, with smoked sausage - Vaca atolada

   VACA ATOLADA DEFUMADA

(Beef in cassava, with smoked sausage) 

                     

-1 Pound of beef (diced)

• 2 onions, chopped;

• 4 cloves garlic, crushed;

• 1 tbsp (tablespoons) vinegar;

• 1 teaspoon (tsp) chopped parsley;

• 3 green onions chopped;

- ½ tablespoon salt

• 2 spoons (soup) of oil;

- 1 pinch cayenne

- Pepper

• 2 pounds of cassava peeled and cut into pieces. (Cassava is easy to find in grocery stores to buy Latino or African)

- 1 Pound smoked sausage.

Preparation: Mix the meat with vinegar, onion and garlic, black pepper and pepper.

Heat oil and fry the meat until it is golden brown.

When browned add 1 cup water and let dry, do it for 2 more times, this makes the meat stay with a thick and tasty broth.

After this procedure, add enough water to cover meat, cook until soft, and then add the smoked sausage and cassava.

Put enough water to cook the cassava. (Cassava is soft in texture of cooked potatoes).

Taste the salt is enough.

Before serving, top with parsley and chives.

DELICIOUS!

Note= This is my recipe - My way to make it.