Preparation

season the steaks with salt and pepper. peel the potatoes and cut them into thick slices. Prepare the chopped parsley, the sliced ​​tomatoes, the chili, cut into thick strips and the sliced ​​onion. heat the oil in a large skillet and remove from the heat. arrange a layer of steaks in a large skillet and remove from heat. arrange a layer of steaks, one of potatoes, one of tomatoes, another of onions, peppers and parsley; season with salt and pepper and repeat the operation until the pan is full.
Add the broth and put on a high heat for approximately 10 minutes. lower the flame and let it cook slowly. beat the eggs and add to the pan. let stand and serve hot.
Instead of a frying pan, a saucepan can be used, which is recommended if the cook is not experienced

Ingredients

  • 3/4 kg. of beef or veal steaks
  • 1 kg. of potatoes
  • 1 tablespoon. Chopped parsley
  • 2 tomatoes 1 chili
  • 1 onion
  • 1/2 cup of oil
  • 1 tablespoon per cup of broth or water
  • 2 eggs
  • salt to taste
  • pepper to taste