Argentinan food?

Question

I am married to a Argentian and I have only found a couple recipes online. I know there is some soup that has lentils in it that he loves.

I know how to make the ensalda de papas and milinesa. But we eat it all the time so i want something he hasn't had in a while

Answer 1

Argentinian LENTIL STEW:

INGREDIENTS:

1 cup dry lentils
1 quart water
1 cube vegetable bouillon
3 medium tomatoes, peeled and diced
1 large onion, diced
1 carrot, sliced
1 medium apple - peeled, cored and diced
1/2 cup frozen peas
1 large clove garlic
1 tablespoon olive oil
1/4 cup barbeque sauce
1/2 teaspoon paprika
salt and pepper to taste

DIRECTIONS:

Place the lentils and water in a large pot, and mix in the vegetable bouillon. Bring to a boil, reduce heat to low, and simmer 20 minutes.
Stir the tomatoes, onion, carrot, apple, peas, garlic, olive oil, barbeque sauce, and paprika into the pot. Continue to simmer 20 minutes. Season with salt and pepper to serve.

************************************************************
Chimmi Churri Marinade

Ingredients:

1/2 ts Saffron threads
1/2 c Virgin olive oil (1 20ml)
1/2 c White wine vinegar (1 20 ml)
1 Spanish onion, diced
2 Garlic cloves, pressed
1/4 c Parsley, chopped
1 ts Thyme
1 tb Lemon juice
Salt & pepper

Directions:

1.An Argentine asado or barbecue is not authentic without this delicious marinade called chimichuri. it is similar to a multi spiced vinaigrette and is given an earthier tone with the addition of saffron.

2.Powder threads and steep in lemon juice for 20 minutes. Combine all ingredients with whisk and store in covered jar.

Answer 2

Argentinean Beef Stew:

35 min 15 min prep
4 servings

1 tablespoon butter
3/4 lb beef top round steak, 1/2 inch thick, cut in 1 inch cubes
1 medium carrot, chopped
1 small butternut squash, cut into 1/2 inch cubes
6 dried peaches, quartered
1 (14 1/2 ounce) can beef broth
1 (14 1/2 ounce) can stewed tomatoes
1 (7 ounce) can whole kernel corn, drained
1 teaspoon dried oregano
1/2 teaspoon salt
2 tablespoons fresh parsley, chopped

1. Melt butter in 2 quart saucepan and add beef. Cook on medium-high heat 3-4 minutes until browned, stirring every now and then to prevent sticking. Add all remaining ingredients (except parsley)and bring to a boil (about 3-4 minutes.
2. Reduce heat to medium cover and cook 14-16 minutes until veggies are tender. Stir in parsley and serve.