Lama-style meat
4 servings
10 minutes
Lambski meat is an unusual, authorial recipe that surprises with its simplicity and rich flavor. Tender pieces of beef tenderloin, lightly boiled in a small amount of water, retain their juiciness and absorb the aroma of fresh onions and parsley. The light yet rich broth gives the dish a special depth of flavor. This dish has minimal cooking time, making it ideal for a quick yet impressive dinner. Traditionally served with spoons to enjoy the rich aroma of the broth in every sip. The origins of the recipe are vague, but its concept reflects the philosophy of concise and harmonious cuisine where simple ingredients transform into gastronomic delight. It shows respect for the natural taste of meat complemented by fresh herbs and light spices.
1
Clean the meat from membranes and cut it into small narrow pieces, just like for beef stroganoff, about 3 centimeters long. Place in a pot, add just enough water to barely cover the meat, and put it on the heat.
- Beef tenderloin: 700 g
2
Meanwhile, chop the onion - freely, but not too large or too small. Also chop the parsley: you'll need a medium-sized bunch.
- Onion: 700 g
- Parsley: 1 bunch
3
Once the water in the pot boils, time it and remove the meat from the heat exactly three minutes later. Add onions and parsley, mix everything, salt it, cover with a lid, and let it sit for another five minutes. Then pour it into plates and eat with spoons. Of course, you can use forks, but spoons are more interesting because the broth is very rich.
- Onion: 700 g
- Parsley: 1 bunch
- Salt: to taste