Pique Macho

Pique Macho


500 g
your favorite cut of beef steak
big potatoes (white skin)
medium tomatoes
hot dog sausages (beef, chicken or pork)
medium red onion
sweet pepper, any colour
1 tbsp
corn starch
1 1/2 c
to taste
salt, ground pepper
fresh cheese (optional)
Mayo and ketchup (optional)


Wash, peel and cut potatoes as for french fries. Deep fry them. Set them aside.

Cut tomatoes into wedges. Set aside.

Cut onion, sweet pepper and jalapeno into thin slices, about 1/2 cm thin. Put them with tomatoes.

Cut meat into thin slices, about 1/2 cm thin. Season with salt and black pepper. Stir fry this in a pan with about 3 tbsp oil. cook on high heat for about 3 minutes. Add at this time the hot dog sausages cut into 1 cm slices. Cook for 2 more minutes. Take this mixture out of the pan. turn heat to medium. Place the pan back on the heat. Add now the starch dissolved and the water. Make this into a light gravy. Turn off heat.

In a large serving dish, place the french fries in a wreath shape. Add in the center the cooked meat. Add the gravy on top of potatoes and meats. Then add the vegetables (and cheese, if desired), add the boiled eggs, cut into four, for garnish (optional).

Yield: 4 Servings
Category: Main Dish
Contributor: Silvia Rodrigues
Published in: Cultures in the Kitchen