FALDA OF TERNERA ESTOFADA
1 1/2 kg. skirt calf.
1 chopped onion.
3 garlic cloves.
2 ripe tomatoes.
1 bay leaf.
Parsley and water.
Troceamos meat, salpimentamos and doramos in a little hot oil. The sacamos and reserve.
In the same oil rehogamos the cloves of garlic, onion and tomato, all finely chopped. When rehogado add meat and spices, we reduce and cover with water. What we cook slowly for 1 hour and 15 minutes.
We nearing salt, and if we add a little paprika.
As accompaniment freímos potatoes in a walnut size balls and embody the stew, espolvoreamos with chopped parsley and serve.