Argentine Meat Stew

Lovers of sausages and wieners are delighted with this stew, and it is no coincidence that it is traditionally prepared in Argentina, where they are well versed in the intricacies of cooking meat. They also love beans and a spicy, bright taste. All of this is perfectly combined into one harmonious and satisfying dish.

Ingredients

• large onions - 2 pcs.
• clove of garlic - 1 pc.
• fresh hot chili peppers - 2 pcs.
• minced beef - 350 g
• white bread crumbs - 0.5 cups
• egg - 1 pc.
• salt
• corn oil - 3 tbsp l.
• peeled tomatoes in their own juice - 500 g
• canned red beans - 400 g
• canned white beans - 400 g
• smoked sausages - 300 g
• boiled smoked sausage - 300 g
• hunting sausages - 300 g
• bunch of cilantro

Directions

1. Peel the onion and garlic. Chop one onion, garlic and half of one chili and mix with the minced meat.
2. Add bread crumbs, egg and salt. Knead and mold the balls with walnuts thoroughly. Place them on a tray and refrigerate until used.
3. Prepare the sauce. Cut the remaining onion and peppers into thin half rings and fry in 1 tbsp. l. heated oil, 5 min. Add the tomatoes and cook, stirring occasionally, for 10 minutes.
4. Rinse all the beans and add to the sauce, stir and remove from heat.
5. Cut the sausages and sausages into 1 cm thick circles. Cut the sausage into slices of the same thickness.
6. Heat the remaining oil in a saucepan, fry the meat balls, 6 minutes. Add the sausages and cook, stirring occasionally, for 5 minutes. Pour in the prepared sauce, stir and cook for 3-4 minutes. Wash cilantro, dry and chop finely. Sprinkle over the finished stew.